Golden Lentil Dahl

My obsession with turmeric continues. Stay with me.

This time I'm bringing you a savory dish. I don't share my savory meals too often, but I feel like I've finally nailed the recipe for my lentil dahl after cooking it three weeks in a row.

Golden Lentil Dahl

vegan ● oil free ● gf

1 1/2 cup dry red lentils, washed

2 cans coconut milk

1 cup vegetable stock

1 brown onion, finely chopped

1 cob fresh corn, removed from cob

thimbe of fresh ginger, finely cut

2-3 tsp turmeric

3 tsp cumin 

1 tsp cinnamon

1 tsp cardamom

1 tsp all spice


  1. Add onion and a spoonful of water to a large saucepan. Fry until the onion gets some colour. Add more water if needed.

  2. Then add in ginger, turmeric, cumin, cinnamon, cardamom, all spice and pepper. Stir well.

  3. Pour in coconut milk and vegetable stock.

  4. When boiling add in lentils and vegetables. Reduce the heat and let simmer.

  5. Let the dahl cook until the liquid has absorbed and the lentils and vegetables are cooked - you might have to add in some water whilst cooking.

  6. Serve together with rice, roasted cashews and dukkah.

Peace, love and dahl.

MainsIda GinmanComment