Tomato Coconut Breakfast Dal

Name: Tomato Coconut Breakfast Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian-inspired
Ingredients: 1 tbsp coconut oil; 1 tsp cumin seeds; 1 onion, diced; 2 garlic cloves; 1 tsp turmeric; 200 g red lentils; 400 g tin chopped tomatoes; 500 ml water; 200 ml coconut milk; 100 g spinach; Coriander, to serve

Comforting red lentils with tomato and coconut, finished with fresh herbs.

Vegetarian Vegan Gluten-free (0 ratings)

Prep10 min

Cook25 min

Total35 min

Serves4

DifficultyEasy

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Comforting red lentils with tomato and coconut, finished with fresh herbs. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Toast cumin in oil for 30 seconds; add onion and cook 5 minutes.
Add garlic and turmeric for 1 minute.
Stir in lentils, tomatoes and water; simmer 18 minutes.
Add coconut milk and spinach; cook 3 minutes.
Season and top with coriander.

💡 VeggieTip notes

Serve with toast or flatbread.
It reheats well for savoury weekday breakfasts.

Nutrition (per serving, approx.)

372kcal

17g protein

50g carbs

14g fat

10g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: dal breakfast lentils savoury

Tomato Coconut Breakfast Dal

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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