Turmeric Coconut Dahl | sheerluxe.com
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Total Time: 45 Minutes
Serves 4


  • 400g red lentils
  • 1 medium onion ~ diced
  • 4 cloves garlic ~ minced
  • 6 leaves of cavolo nero kale (stalks discarded) ~ sliced
  • 1 large tomato ~ finely diced
  • 5cm piece of fresh ginger root ~ peeled & minced/grated
  • 1 tsp Himalayan salt
  • pinch of black pepper
  • 1 Tbsp ground turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp nigella seeds (black onion seeds)
  • Small bunch of fresh coriander ~ finely chopped
  • 1 Tbsp coconut oil
  • 1L water
  • 400ml coconut milk
  • 2 Tbsp natural unsweetened yogurt (or coconut yogurt if vegan)


  1. Add most of the coconut oil (save some to sauté the kale!) to a medium/large saucepan over medium heat. Add the garlic, ginger, turmeric, ground coriander, cumin, black pepper and onion. Cook for 3 minutes until onions becomes translucent and the spices smell fragrant. Stir regularly.
  2. Add the lentils and salt and cover with the water. Bring to the boil and then reduce the heat. Add the coconut milk and let it simmer for 20-25 minutes, stirring occasionally.
  3. Then place a small frying pan over medium heat, add the remaining coconut oil and the kale. Cook for 5 minutes and stir regularly.
  4. Serve up in bowls and top with the tomato, kale, a swirl of yogurt, the fresh coriander and a sprinkle of nigella seeds. Sit back and enjoy!

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