Anti-inflammatory winter warmer, this mixed lentil Dhal is full of warming herbs and high in fibre. Something the whole family can enjoy!


  • 1 brown onion finely chopped

  • 3 garlic cloves crushed

  • 1 tsp ginger grated

  • 1 tsp cinnamon ground

  • 2 tsp ground turmeric

  • 2 tbsp olive oil

  • ½ cup red lentils

  • 1 cup green lentils

  • 4 tsp Indian curry powder, mild or hot

  • 1 tsp chilli flakes (optional)

  • 4 cups liquid vegetable stock or water with 2 tsp vegetable broth powder

  • 1 cup canned organic coconut milk (OR canned tomatoes)

  • 2 cups baby spinach chopped to serve

  • 1 bunch coriander to serve

  • 2 cups cooked rice to serve (optional)

  • Salt (optional)


  1. Fry the onion, garlic and  ginger in olive oil until the onions are soft.

  2. Add the lentils, curry powder, cinnamon chilli and turmeric, and pan fry for 2 minutes continuously stirring.

  3. Pour in stock, then the coconut milk.Cook for about 30 to 40 minutes or until the lentils soften on low heat , stirring occasionally, making sure the dahl does not stick to the bottom of the pan. Add more water or stock if required.

  4. Serve in a bed of chopped spinach and rice, and top with fresh coriander.