Recipe: DAHL ~ Spinach and Lentil Curry

From the Vitality Food Feature ‘Peasant Comfort Foods for Deep Winter Dining‘.

(Serves 4 to 6)


  • 3/4 cup split lentils
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 large sweet pepper, finely chopped
  • 1 Tbsp curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 3-1/2 cups water
  • 3/4 cup coconut milk

1) Place all ingredients except coconut milk in a saucepan and bring to boil, then cover and cook over medium/low heat for 40 minutes, stirring a few times and adding a little more water if necessary.

2) Stir in coconut milk then cook for a further 5 minutes before serving.

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at:

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