A nutritious warming dahl, perfect served with a slice of sourdough, rice or roti on a chilly day.


  • 2 tbsp coconut oil 
  • 2 onions, diced
  • 4 cloves of garlic – crushed
  • 1 thumb of fresh ginger – crushed
  • 3 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp aleppo chilli flakes 
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • Pinch of cayenne pepper (+ more for more heat) 
  • 1 ⅔ cup split red lentils – rinsed well
  • 4 cup veggie stock 
  • 1 ¼ cup fresh tomatoes – chopped 
  • 1 cup Raglan Food Co coconut yoghurt – Natural Greek-Style
  • 2 tsp coconut sugar 
  • 4 tsp fresh lime juice

To serve:

  • Rice, roti or toasted sourdough
  • Fresh herbs or edible flowers


  1. Toast coriander, mustard and cumin seeds until fragrant. Grind using pestle and mortar and set aside.
  2. Melt coconut oil in a large pan (our favourite for this is the cast iron skillet).
  3. Fry onions on a low heat until soft, then add in crushed garlic and ginger. 
  4. Sprinkle in remaining spices and stir for a couple of minutes. 
  5. Add in lentils and veggie stock and mix well. Simmer for 10-12 minutes, stirring occasionally. 
  6. Stir through your chopped tomatoes, lime juice and coconut sugar. Taste, adding in more salt, cayenne and black pepper to your liking. Cook for a further 10-15 minutes or until lentils soften. 
  7. Remove from heat and pour in coconut yoghurt. Mix well. 
  8. Garnish with more coconut yoghurt, fresh chopped herbs or edible flowers from the garden and serve with sourdough, rice or roti. 
  9. Enjoy!

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