This vegan red lentil coconutty dahl recipe can be adapted to taste – if you prefer things a little spicier, use a hot curry powder or add some chilli flakes.
With living costs increasing, everyone could benefit from healthy but thrifty recipes to make food and money go a little bit further. This vegan red lentil coconutty dahl developed by The Watercress Company is ideal for a thrifty meal for a family of four.
The recipe of course features the original superfood, watercress. Packed with over 50 vital nutrients and minerals and gram for gram more calcium than milk, more folate than a banana, more vitamin C than an orange and more vitamin E than broccoli, watercress is a fantastic addition to any meal to boost its health credentials. Watercress is also rich in iron and in Vitamin A, (nearly twice as much as spinach) and because of the high levels of vitamin C and A it possesses this iron is more easily absorbed than most other plant-based irons, making watercress an essential addition to any vegetarian or vegan diet.
So, make the most of the money in your pocket and the everyday ingredients in your cupboard with this tasty, satisfying recipe.
This red lentil coconutty dahl is quick and easy to make. Whether you are saving leftovers or batch cooking, it can be frozen and reheated to enjoy later.
Here are more watercress recipes you may like to try:
- WATERCRESS, TURMERIC AND CARROT SOUP [VEGAN] BY THE WATERCRESS COMPANY
- CHOCOLATE, ORANGE & WATERCRESS BROWNIES WITH CHOCOLATE GANACHE TOPPING BY LOVE WATERCRESS
- BLACK BEAN & WATERCRESS BURGER [VEGAN] BY LOVE WATERCRESS
I hope you enjoy this vegan red lentil coconutty dahl recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!
Red Lentil Coconutty Dahl by Love Watercress
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 2 tbsp curry powder
- 250 g red lentils
- 400 g can chopped tomatoes
- 400 ml coconut milk
- 80 g bag watercress, spinach & rocket, chopped
- 300 g white rice
- In a deep, frying pan, gently fry the red onion in a little oil until soft. Add the curry powder and the lentils, allowing them to soak up any leftover oil and plenty of flavour.
- Add the chopped tomatoes and coconut milk and allow to simmer for about 15 mins.
- Meanwhile cook your rice as you usually would.
- Add the chopped salad leaves to the dhal and allow to wilt while you plate your rice, then serve up and enjoy!
- This can be frozen and reheated to enjoy later – whether you are saving leftovers or batch cooking.
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