🗓 03/07/2020 👤 Pia Sickinger

Lentil dal with avocado and coconut yogurt

The dal can be easily pre-cooked, frozen and quickly prepared as a filling dish.

Lentil dal with avocado and coconut yogurt


Servings: - +
  • Olive oil: 4 tbsp
  • Garlic, finely diced: 2 clove(s)
  • Salt: 0.5 tsp
  • Tomato paste: 1 tbsp
  • red lentils, washed and drained: 300 g
  • chopped tomatoes: 400 g
  • Coconut milk (light is also fine): 800 ml
  • Water: 400 ml
  • vegetable stock: 1 tbsp
  • Agave syrup: 1.5 tbsp
  • Cumin: 3 tsp
  • Paprika powder: 3 tsp
  • Turmeric: 1 tsp
  • Chili powder: 1 tsp
  • Chili flakes, optional: 1 tsp
  • Ras el hanout, optional: 2 tsp
  • Paprika de la vera (smoked paprika powder), optional: 1 tsp

Other ingredients

  • 1 large pan for the dal
  • Blender to puree the dal, optional
  • 1 avocado, optional
  • 150 g natural coconut yogurt (vegan), optional
  • 2 naan or pita breads, optional


Step 1

Cut the garlic into very small cubes.

Step 2

Heat a frying pan over a medium to high heat.

Step 3

Add 4 tbsp olive oil, the chopped garlic and the salt to the pan and fry for 2 minutes.

Step 4

Now add the remaining spices and fry them with the garlic and oil. You should get a spice paste that smells delicious. If you don't have a paste and everything seems a little too dry, add a little more olive oil. Fry this spice mixture for about 3 minutes.

Step 5

Now add the tomato puree and fry it with the spice paste for approx. 3 minutes.

Step 6

Then add the lentils, chopped tomatoes, coconut milk, vegetable stock and water. Bring to the boil briefly and then cover and simmer over a low heat for approx. 35 mins. Make sure you stir it every 15 minutes so that nothing burns.

Step 7

After 35 minutes, the dal should be nice and creamy and thick. Now you can add a little salt or vegetable stock (approx. 1-3 tsp), chili (to taste) and the agave syrup, puree if necessary and serve.

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