Dahl by Penny Brohn UK

Serves 4

About this recipe

This is a recipe created by the fabulous Penny Brohn UK –  a National charity, funded by public donations that provides free, integrative care to cancer patients, before, during and after treatment.

See their website link above – for an insight into the fantastic work that they do and the support they can provide for patients.

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  • I tbsp Olive oil or coconut oil
  • 1 Clove garlic
  • 2cm Ginger, grated
  • 1 Red chilli finely chopped (½ tsp dried) optional
  • 1 Onion, chopped
  • 1 tsp each ground cumin, coriander, turmeric and mixed spice
  • 200g Red lentils or split peas, rinsed
  • 400ml Tin coconut milk
  • 400ml Water or vegetable stock
  • Small bunch coriander (separate stalks and chop)
  • Juice ½ lemon
  • 100g Baby spinach or shredded leaves
  • Salt and black pepper to season

In a saucepan soften the onion, garlic, ginger and chilli in the oil (gently for 10 minutes).

Add the spices and cook for a further 1-2 minutes to release flavour.

Add lentils, coconut milk and stock to the pan with coriander stalks, bring to the boil then turn the heat down and simmer for 25-30 minutes (30-45 minutes for split peas).

Stir regularly to prevent sticking  – adding more fluid if needed.

Just before serving add the lemon juice and spinach, allowing it to wilt, and serve topped with chopped coriander leaves.




For a more hearty meal serve on a bed of brown basmati rice with chutney or tomato salsa.

Leftovers can be used to make a lentil soup.

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Dinner, Lunch, Dairy Free, Gluten Free, Vegetarian

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