Lentils & Dates Dhal

Lentils & Dates Dhal

A recipe that takes us on a journey with its well-balanced sweet and salty flavors.

Serves 2


  • 1 small cup coral lentils
  • 1 small cup basmati rice
  • 1 onion
  • 2 small potatoes
  • 1 carrot
  • 1 handful of spinach
  • 200ml coconut milk
  • 1 tbsp tomato paste
  • 1 tbsp date syrup
  • 1 tsp turmeric
  • 1 tsp curry


  1. Cook rice as indicated on the package.
  2. Meanwhile, grate the carrot, cut the potatoes into tiny cubes, rinse and cut the spinach coarsely and slice the onion.
  3. In a small skillet, brown the onions with a little olive oil. Add the potatoes and lentils and simmer over medium heat for 2 minutes. Add the carrot and mix. Pour in the coconut milk and then the tomato paste, add spices, salt and pepper. Cover and let simmer until the dhal is well cooked.
  4. Add the spinach at the last moment (to avoid overcooking) then the date syrup, mix.

Serve in two pretty bowls and it’s ready!


Photo & recipe: Nawaï Li

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