Name: Creamy Coconut & Spinach Lentil Dhal with Quinoa, Basmati Rice, and Fresh Kachumber Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-inspired
Ingredients: 300g red lentils; 1 tbsp olive oil; 1 red onion, finely chopped; 1 tsp cumin seeds; 1 tsp turmeric; 2 large tomatoes (around 225g), roughly chopped; 400ml can coconut milk; 320g baby spinach; 100g quinoa; 100g basmati rice; 25g coriander leaves, chopped, to serve; ½ cucumber, deseeded and finely chopped; 2 tomatoes, finely chopped; ½ red onion, finely diced; ½ lemon, juiced; 1 tbsp olive oil; 1 tbsp olive oil; 2 green chillies, halved; 6 garlic cloves, thinly sliced; 1 tsp chilli powder (optional)

Ingredients

300g red lentils

1 tbsp olive oil

1 red onion, finely chopped

1 tsp cumin seeds

1 tsp turmeric

2 large tomatoes (around 225g), roughly chopped

400ml can coconut milk

100g quinoa

320g baby spinach

100g basmati rice

25g coriander leaves, chopped, to serve

½ cucumber, deseeded and finely chopped

2 tomatoes, finely chopped

½ red onion, finely diced

½ lemon, juiced

1 tbsp olive oil

2 green chillies, halved

6 garlic cloves, thinly sliced

1 tsp chilli powder (optional)

Instructions

Step 1: Rinse and drain the red lentils thoroughly at least three times, then soak them in cold water until needed.

Step 2: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the finely chopped red onion and fry until softened and just starting to brown, about 5-6 minutes. Stir in the cumin seeds and fry for 1 minute.

Step 3: Add a pinch of salt and the turmeric, stir well, then add the roughly chopped tomatoes. Drain the lentils and add them to the pan along with 350ml water and the coconut milk. Stir to combine and bring to a boil. Cover and simmer over medium-low heat for 15 minutes.

Step 4: Meanwhile, rinse and drain the quinoa and basmati rice at least three times to remove excess starch. Place them in a large saucepan with 1.5 litres of salted boiling water. Bring back to a boil, then simmer for 10-12 minutes until tender. Drain and set aside.

Step 5: Mix together the diced cucumber, finely chopped tomatoes, finely diced red onion, and lemon juice with 1 tbsp olive oil in a bowl. Season to taste to create the kachumber salad. Set aside.

Step 6: Remove the dhal from heat, uncover, and stir in the baby spinach, allowing it to wilt. Season with salt to taste.

Step 7: To make the tadka, heat oil in a small saucepan over medium-high heat. Add the halved green chillies and sliced garlic. Just before the garlic begins to brown (about 1-2 minutes), add the chilli powder if using, stir for a few seconds, then remove from heat.

Step 8: Serve the quinoa and rice mix in bowls topped with the creamy dhal, tadka, chopped coriander, and the kachumber salad on the side if desired.

Tips & Variations

For extra depth, toast the cumin seeds in the dry pan before frying with onions.

You can substitute spinach with kale or chard for a different leafy green flavor.

Add a squeeze of lime juice over the dhal before serving to brighten the flavors.

Use brown basmati rice for a nuttier texture, adjusting cooking time accordingly.

Adjust the amount of green chillies and chilli powder to control the heat level.

Storage

Store any leftover dhal and grain mixture in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it has thickened. The kachumber salad is best enjoyed fresh but can be refrigerated separately for up to one day.

FAQs

Can I use other lentils instead of red lentils?

Red lentils cook quickly and break down to create a creamy texture. Other lentils like green or brown can be used but will take longer to cook and won’t become as creamy.

Is this dish suitable for freezing?

The dhal portion freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently. The quinoa and rice may become slightly softer after freezing, so it’s best to cook fresh when possible.