This creamy red lentil dahl is warming, nourishing, and full of gentle flavour. It’s rich in plant-based protein, healthy fats, and iron, which support energy, growth, and development. The coconut milk adds healthy fats for brain development, while the spices—turmeric, cumin, and coriander—offer anti-inflammatory benefits. With the added boost of spinach for iron and vitamin C, this dish is perfect for supporting your little one’s immunity and overall health. It's a versatile, family-friendly meal that’s easy to digest and can be enjoyed by everyone.

Suitable from:
6 months

Top allergens:
None (use coconut yoghurt for DF)

Ingredients:

• 1 cup red lentils

• 1 tbsp ghee (or coconut oil)

• 2 shallots, finely diced

• 2 cloves garlic, finely chopped

• 2cm piece of ginger, finely grated

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1½ cups vegetable stock

• 1 x 270ml can coconut milk

• 1 tomato, diced

• 1 cup baby spinach

• Juice of 1 lime

• Greek or coconut yoghurt, to serve

• Sauerkraut, to serve

• Fresh parsley, to serve

Method:

1. Optional: Soak the lentils in water for 2–4 hours, then drain and rinse. This helps reduce antinutrients and improves digestion.

2. Heat ghee in a large pot over medium heat. Add shallots and cook until softened. Stir in garlic, ginger, cumin, turmeric, and coriander. Cook for 1 minute until fragrant.

3. Add lentils, stock, coconut milk, and tomato. Bring to a gentle simmer, then reduce heat and cook for 30–40 minutes, stirring occasionally, until thick and creamy. Add more water if needed.

4. Stir in spinach and lime juice and cook until the spinach wilts. Adjust seasoning to taste.

5. Serve with yoghurt, sauerkraut, and fresh parsley.

Serving and Storage Notes:

Store in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months.

How I would serve this to Delilah:

Serve as is or lightly mash.