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Creamy Coconut Lentil Dhal with Jammy Eggs

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A gentle coconut red lentil dhal with spinach, tomatoes, jammy eggs, coriander, lime yogurt, and warm naan.

Start planningStart cookingIngredients
40 min585 kcal4 base servingsDinnerVegetarianOne PanFamily Friendly
ContainsEgg, Gluten, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: red lentils, eggs, coconut milk, baby spinach

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Keep chilli flakes or pickle on the table for adults rather than adding heat to the whole pan.

Coconut Lentil Dhal with Jammy Eggs plated and ready to serve.

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Ingredients

What you need

  • 300g red lentils
  • 4 eggs
  • 1 tin light coconut milk
  • 1 tin chopped tomatoes
  • 150g baby spinach
  • 1 onion
  • 3 cloves garlic
  • 30g ginger
  • 200g Greek yogurt
  • 1 lime
  • 1 bunch fresh coriander
  • 4 naan breads
  • 1 tbsp sunflower oil
  • 2 tsp mild curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric

You'll also need

wide saucepan, small saucepan, sieve, knife, chopping board, box grater, wooden spoon

Method

Step by step

Up to 8 clear steps
  1. Coconut Lentil Dhal with Jammy Eggs cooking step 1: Prepare the aromatics.
    Step 1

    Prepare the aromatics

    Finely chop the onion, grate the garlic and ginger, rinse the red lentils in a sieve until the water runs mostly clear, roughly chop the coriander, and cut the lime into wedges.

    10 min
  2. Coconut Lentil Dhal with Jammy Eggs cooking step 2: Boil the eggs.
    Step 2

    Boil the eggs

    Bring a small saucepan of water to a gentle boil. Lower in the eggs and cook for 7 minutes for jammy yolks or 9 minutes for firmer yolks, then cool under cold running water and peel once they are comfortable to handle. Hold back extra salt and black pepper until the final taste check.

    10 min
  3. Coconut Lentil Dhal with Jammy Eggs cooking step 3: Soften the onion and spices.
    Step 3

    Soften the onion and spices

    Heat the sunflower oil in a wide saucepan over a medium heat. Add the onion with a pinch of salt and cook for 5 minutes until soft. Stir in the garlic, ginger, mild curry powder, cumin, and turmeric for 1 minute until fragrant.

    6 min
  4. Coconut Lentil Dhal with Jammy Eggs cooking step 4: Simmer the dhal.
    Step 4

    Simmer the dhal

    Stir in the red lentils, chopped tomatoes, coconut milk, and 500 ml water. Bring to a steady simmer, then cook for 18 to 20 minutes, stirring often, until the lentils have collapsed and the dhal looks creamy; add a splash more water if it thickens before the lentils are soft. Add a small pinch of sugar only if the tomatoes taste sharp.

    20 min
  5. Coconut Lentil Dhal with Jammy Eggs cooking step 5: Finish the dhal and yogurt.
    Step 5

    Finish the dhal and yogurt

    Fold the baby spinach through the dhal for 1 to 2 minutes until just wilted. Stir half the lime juice and a pinch of salt through the Greek yogurt, then halve the peeled eggs and warm the naan breads.

    4 min
  6. Coconut Lentil Dhal with Jammy Eggs cooking step 6: Serve with eggs and naan.
    Step 6

    Serve with eggs and naan

    Spoon the dhal into shallow bowls. Top each serving with two egg halves, a spoonful of lime yogurt, coriander, and an extra squeeze of lime, then serve with warm naan for scooping. Taste once everything is assembled, then add a little salt and black pepper only if needed.