whenever i feel like i need a reset, i make this coconut dahl. it’s nourishing, jammed with fibre, and super delicious.

i love using coconut milk instead of dairy, and adding sweet potatoes and hearty greens makes it a more a more substantial meal.

if you’re feeling extra hungry, make a batch of rice to go with it.

adapted from anna jones

Serves 2

Ingredients

coconut oil or any other neutral cooking oil, like canola or grapeseed
1 clove garlic, minced
1-inch ginger, peeled and grated
1/2 jalapeno, minced (seeded if you want less spice)
1/2 yellow or red onion, small diced
1 cup (250 mL) coconut milk
1 1/2 cups water or stock
1 sweet potato, large diced
1/2 cup (100 g) red lentils
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/2 tbsp. ground flax meal (optional)
1 large handful of kale, spinach or chard, stems removed and chopped
kosher salt, to taste
cilantro, chopped, for garnish
lime or lemon wedges, for garnish
toasted shredded coconut flakes, for garnish

Instructions

In a medium-sized pot, heat oil on medium heat until shimmering.

Sauté garlic, ginger, onions, and jalapenos until softened and onions are translucent. Add coconut milk, water or stock, sweet potato, lentils, and ground spices from coriander to cinnamon. Bring to a boil and turn down to a gentle simmer. Cook for 25 minutes, until lentils are cooked through and most of the liquid has been absorbed. Stir regularly.

Add chopped kale, spinach or chard and cook for an additional 5 minutes. Salt to taste.

Serve into bowls and garnish with chopped cilantro, citrus segments, and toasted shredded coconut flakes.