Coral Lentil Dhal with Coconut Milk and Coconut Strips

Prep Time 25
Cook Time 20 minutes
Servings 4 portions

Recipes for curry and dhal are at the top of our list when it comes to favorite comfort foods. One of the best things about them is that it's so easy to switch them up and add whatever veggies and herbs you have hanging around in the fridge. For a great, multi-purpose dhal base, we recommend vegetables that will hold up well in the liquid-y base, like sweet potatoes, carrots, squash, broccoli, or leeks. Same goes with staples and seasonings, like coral lentils, quinoa, coconut milk, and nuts. Pick a few favorites from the above-mentioned ingredients and try out making your own delicious custom dhal, and serve alongside some brown rice or naan bread for a warm, hearty, and comforting meal.


How it's Made:



  1. Chop the onions and garlic. Chop the leeks into rings. 
  2. In a saucepan, heat the onions, garlic, and leeks in the coconut oil, until the onions start to brown. Add the lentils. cumin, turmeric, pepper, and kaffir leaves, and cook for 2 minutes while stirring. Add the water and coconut milk.. 
  3. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, until the lentils are cooked. Turn off the heat. 
  4. Cut the cherry tomatoes in two and add to the lentils. Season to taste. 
  5. Serve in a bowl (with or without brown rice) and garnish with cilantro, lemon juice, and the coconut strips.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.