Coconut Red Lentil Dhal (gluten-free | oil-free)

I never thought I would post a recipe of an Indian dish. But when I made my first lentil dhal, I discovered a delicious naturally creamy dish, that I ended up making regularly as encouraged by the positive returns on my recipe. I have improved this recipe every time I have made it, and I am now 100% satisfied of this creamy and tasty coconut lentil dhal.

Why eating lentil dhal?

  1. Delicious and filling
  2. Super easy and super tasty
  3. Extra thick and creamy
  4. Naturally healthy, vegan, high in nutrients and low in calories

How to eat lentil dhal?

  1. I personally love to serve it as a curry with basmati rice.
  2. Have your lentil dhal as a soup or side dish.
  3. You can also serve it with naan bread/ tortilla.

Calories per serving: 260 – Macros: 17 g P/ 39 g C/ <1 g F

Prep time: 40 minutes –     Yield: 6 servings


  • 2 red onions
  • 1 clove garlic
  • 1 red jalapeño/ chilli
  • 1 L water
  • 1 courgette
  • 400 g red lentils
  • 3 tsp turmeric
  • 2 tsp cinnamon
  • 3 tsp rosemary
  • 300 ml coconut milk
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 tbsp fresh parsley


  1. Peel and chop the onions and garlic clove. Finely chop the jalapeño.
  2. Add the onions, garlic, and jalapeño to a saucepan with a splash of water. Cook on medium heat for 5 minutes. (See picture below) Add some water if stick to the pan.
  3. Meanwhile, chop the courgette.
  4. Add 1 liter of water to the saucepan. Bring to a boil and add the courgette. Cover with a lid and simmer for 5 minutes. (See pictures below)
  5. Add the lentils along with turmeric, cinnamon, and rosemary. Cover and simmer for 10 minutes, stirring occasionally.
  6. Add coconut milk. (See picture below, left) Cover with lid, and simmer until thick, for at least 15 more minutes. (see picture below, right) Stir occasionally.
  7. Add salt and pepper to taste.
  8. Add fresh parsley on top before serving, and enjoy!
  9. Store in the fridge for up to 5 days.


-Before serving, you can adjust the liquidity of the dhal to desired texture by adding more warm water.

-I don’t peel my courgettes as I don’t find it necessary and it doesn’t make a difference in the final taste and texture. Make sure you wash your courgette before chopping, especially if not organic.

Prep time includes cooking time.


Did you make this recipe? Tag @thedorkyfrench on instagram and hashtag it #thedorkyfrench

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