Coral lentil dahlia

A delicious vegetarian Indian dish made with coral lentils.

Many of you have sent me messages asking me for vegetarian recipes in the batch cooking menus 🙂 As we are reducing our consumption of meat more and more at home, it is with pleasure that from this week I would suggest at least 1 fully vegetarian meal per week for the sale of batch cooking!

Coral lentil dahl with coconut milk

The menu will be online tomorrow as usual and you will find this coral lentil dahl there. I love Indian cuisine and especially the vegetarian dishes full of flavors it offers. This lentil dahl is great for a good full meal (served with basmati rice) that stalls and is tasty. I decorated it with spinach leaves but of course as always you can replace it with another vegetable depending on the season and your desires;)


  • 300 g coral lentils
  • 2 yellow onions
  • 2 garlic cloves
  • 2 cm fresh ginger
  • 400 g crushed tomatoes
  • 50 cl coconut milk
  • 50 cl vegetable broth
  • 200 g baby spinach
  • 1 tablespoon ghee or olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon mustard seeds
  • 2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 lemon


  • Rinse and drain the coral lentils. Peel the onions and finely chop them. Peel and soak the garlic then squeeze it with the ginger.
  • Melt a little ghee (or olive oil) in a large frying pan and brown the onions. Add the garlic cloves, pressed ginger and spices. Leave to cook for a few moments.
  • Add the lentils, crushed tomatoes, coconut milk and broth, mix well and simmer for 20 minutes, stirring.
  • At the end of cooking, add the lemon juice and the spinach leaves. Mix well and serve with basmati rice.