The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spiced Lentil Dal with Chilli Feta & Toasted Almonds
A comforting weeknight dinner! Red lentils simmer away in a fragrant curry, bursting with juicy tomatoes, leafy spinach and vibrant green beans. Swirl in creamy coconut milk to make it extra decadent and delicious. Top with spicy chilli feta for a kick and golden toasted almonds for a crunchy contrast.
1/3 daily fibre
9 plants
Serving size
Ingredients
- 1 onion (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 40g creamed coconut (use half)
- 40g baby spinach (use half)
- 100g feta (use half) (Milk)
- 10g flaked almonds (use half) (Nuts)
- 1 handful of fresh coriander (use half)
- 110g baby tomatoes (use half)
- 2 tsp garam masala (use half) (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 160g green beans (use half)
- 80g red split lentils (use half) (red split lentils (100%))
Nutritional Information
Calories: 621
Protein: 27g
Carbs: 38g
Fat: 41g
Ingredients
- 10g flaked almonds (Nuts)
- 40g baby spinach
- 1 handful of fresh coriander
- 80g red split lentils (red split lentils (100%))
- 40g creamed coconut
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 100g feta (Milk)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
- 160g green beans
- 110g baby tomatoes
- 1 onion
Nutritional Information
Calories: 621
Protein: 27g
Carbs: 38g
Fat: 41g
Spiced Lentil Dal with Chilli Feta & Toasted Almonds
A comforting weeknight dinner! Red lentils simmer away in a fragrant curry, bursting with juicy tomatoes, leafy spinach and vibrant green beans. Swirl in creamy coconut milk to make it extra decadent and delicious. Top with spicy chilli feta for a kick and golden toasted almonds for a crunchy contrast.
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Cooking Instructions
Before you start
- Pull out a large saucepan, a small frying pan, a small bowl, a sieve & a measuring jug
Get started
- Finely dice the onion. Halve the tomatoes. Trim the green beans and cut into thirds
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes, garam masala, ginger & garlic paste and cook for another 2 mins, until fragrant
Simmer the lentils
- Stir in the tamari, creamed coconut and 400ml water (200ml for 1 person) until melted. Bring to the boil, then add the lentils and simmer for 20-25 mins, stirring occasionally, until the lentils are cooked
Add the green beans & toast the almonds
- Roughly chop the coriander. Rinse the spinach
- When the lentils have 8 mins remaining, add the green beans simmer until tender. Add a splash of water if it's a little thick
- Meanwhile, heat the small frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove from the heat
Finishing touches
- Stir the spinach and half the coriander into the lentils. Simmer for another 1-2 mins, until wilted. Season to taste
- Crumble the feta into the small bowl and add the chilli paste and 1 tsp oil. Toss to coat
Plate up
- Share the lentils between bowls. Top with the chilli feta
- Scatter over the toasted almonds and remaining coriander
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