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.
Red Lentil Coconut Lentil Dhal with Roasted Winter Veg
It’s our creamy coconut dhal – dressed up for winter! You'll top the lentils with maple-glazed veg, like sprouts, parsnips, carrots and sweet potato. It's packed with fibre and colourful nutrients. Just sprinkle with nigella seeds and coriander, then tuck in.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 tbsp maple syrup (maple syrup(100%))
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 400ml coconut milk (Coconut, Water)
- 1 tsp nigella seeds
- 160g red split lentils (red split lentils (100%))
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 12 brussels sprouts
- 1 handful of fresh coriander
- 2 onion
- 4 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 2 parsnip
- 3 carrot
Nutritional Information
Calories: 520
Protein: 15g
Carbs: 57g
Fat: 27g
Red Lentil Coconut Lentil Dhal with Roasted Winter Veg
It’s our creamy coconut dhal – dressed up for winter! You'll top the lentils with maple-glazed veg, like sprouts, parsnips, carrots and sweet potato. It's packed with fibre and colourful nutrients. Just sprinkle with nigella seeds and coriander, then tuck in.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a peeler, a large frying pan & a measuring jug
Roast the veg
- Trim the carrots and parsnips, then cut lengthways into 4-6 wedges each (peel optional)
- Transfer to the lined baking tray and toss with 1 tbsp oil, one-quarter of the pasanda spice, a pinch of salt and pepper. Roast for 15 mins
Golden onions
- Finely slice the onions. Roughly chop the coriander. Halve the sprouts
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onions and cook for 5-6 mins, until softened and golden. Season with salt and pepper
Build the dhal
- Add the ginger & garlic paste, remaining pasanda spice, lentils and half the nigella seeds to the frying pan
- Cook for 1 min, then stir in the coconut milk, stock powder and 200ml hot water
- Bring to a boil, then simmer for 20-25 mins, stirring occasionally, until the lentils are soft. Add a splash of water if it gets too thick. Season with salt and pepper
Sprouts time
- After 15 mins, remove the roasted veg tray from the oven
- Add the sprouts and maple syrup to the tray, drizzle with another 1 tsp oil and toss to combine. Return to the oven and roast for a final 10-12 mins, until all the veg is soft and golden
Plate up
- When ready, stir half the coriander through the dhal and serve into bowls
- Top with the roasted veg and sprinkle with the remaining coriander and nigella seeds
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