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Creamy Coconut, Kale and Lime Dhal

I always like to end the weekend or start the week by cooking up a big batch of something wholesome and this seriously creamy coconut, kale and lime dal is usually at the top of my list.

Made with red lentils, this soup is a great source of protein and fibre. The kale and spinach adds so much goodness – calcium, vitamin K and vitamin C to name a few key nutrients. Rounded off with rich and creamy coconut milk, and the zing and freshness of lime, I am sure you too will also fall in love with this soup. It’s super easy to make, so press save and make a batch tonight!

Scroll down to read how to make it!

Serves 4


  • Rapeseed oil

  • Olive oil

  • 1 red onion & 1 small brown onion, finely sliced (or 2 small brown onions is fine)

  • 200g red lentils, rinsed

  • 3 large garlic cloves, peeled & finely chopped

  • 3cm piece of fresh root ginger, finely chopped

  • 2 tsp nigella seeds

  • 1 tsp turmeric

  • 1 tsp ground coriander

  • 1 tbsp. curry powder

  • 400g chopped tomatoes

  • 10g fresh coriander, washed & finely chopped

  • 900ml vegetable stock

  • 400ml coconut milk

  • 200g kale, washed

  • 100g baby spinach, washed

  • Juice of 1 lime


  1. Preheat the oven to gas mark 6, 200c, fan 180c.

  2. Spread 1/3 of the kale on a baking tray lined with greaseproof paper. Drizzle with olive oil & season with salt & pepper. Scrunch and massage the kale with your hands to evenly distribute the oil. Place the baking tray in the oven and cook for 10-12 minutes until crisp and slightly browned. Place to one side once cooked.

  3. Meanwhile, heat a large wide-based pan (preferably non-stick) with a glug of rapeseed oil over a medium heat. Once the oil is hot, add to the pan the sliced onion with a pinch of salt & cook for 5-6 minutes or until the onion has softened.

  4. Then add to the pan, the garlic & ginger and cook for 1-2 minutes. Then add to the pan the turmeric, ground coriander and curry powder. Stir well and cook for another minute or so until fragrant.

  5. Once fragrant, add to the pan the chopped tomatoes. Stir well and cook for 4-5 minutes stirring often.

  6. Then add the red lentils to the pan, along with the vegetable stock and coconut milk. Give this a good stir. Season with salt to taste.

  7. Reduce the heat to medium-low and cook for 25 mins. Then add the spinach and the rest of the kale, and cook for a further 5-10 minutes until the lentils are cooked and the sauce has thickened.

  8. Take the pan of the heat and stir in the chopped coriander and the juice of one lime.

  9. Serve the dal in a bowl, topped with the crispy kale & nigella seeds.

And enjoy!



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