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.
LEON’s Golden Glow Dhal
Back with a bang! Mindful Chef x LEON are bringing this vibrant dhal to your kitchen. You’ll sizzle cumin and mustard seeds ‘til popping with flavour– then add golden turmeric, lentils & creamy coconut milk. Serve with a crunchy kachumber salad for extra zing
1/3 daily fibre
9 plants
Serving size
Ingredients
- 1 onion
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 unwaxed lemon (use half)
- 80g green beans (use half)
- 1 tsp turmeric (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 80g red split lentils (use half) (red split lentils (100%))
- 1 tsp black mustard seeds (use half) (Mustard)
- 80g brown rice (use half) (brown rice (100%))
- 110g baby tomatoes (use half)
- 1 midi cucumber
- 1 tsp cumin seeds (use half)
Nutritional Information
Calories: 628
Protein: 20g
Carbs: 75g
Fat: 28g
Ingredients
- 1 tsp turmeric
- 80g brown rice (brown rice (100%))
- 1 tsp black mustard seeds (Mustard)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tsp cumin seeds
- 80g red split lentils (red split lentils (100%))
- 200ml coconut milk (Coconut, Water)
- 80g green beans
- 1 onion
- 110g baby tomatoes
- 1 unwaxed lemon
- 1 midi cucumber
Nutritional Information
Calories: 600
Protein: 19g
Carbs: 70g
Fat: 28g
LEON’s Golden Glow Dhal
Back with a bang! Mindful Chef x LEON are bringing this vibrant dhal to your kitchen. You’ll sizzle cumin and mustard seeds ‘til popping with flavour– then add golden turmeric, lentils & creamy coconut milk. Serve with a crunchy kachumber salad for extra zing
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Finely slice half the onion. Finely dice the remaining. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the sliced onion and cook for 5-7 mins, until softened.
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Trim and roughly chop the green beans into 1cm pieces. Add the mustard seeds and cumin seeds to the onion pan, cook for 2-3 mins, until popping, then stir in the curry powder, turmeric and garlic. Cook for 30 seconds, then add the green beans and red lentils.
- Pour in the coconut milk and 300ml water (150ml for 1 person). Simmer for 20-25 mins, until the sauce is thick, the lentils are cooked and the green beans are soft.
- Meanwhile, make the kachumber salad; dice the cucumber into 1cm cubes. Quarter the tomatoes. Quarter the lemon. Put the cucumber, tomato and diced onion into a mixing bowl. Add the juice from half the lemon and a pinch of sea salt. Gently mix together.
- Squeeze the juice from the remaining lemon into the rice (or to taste) and stir. Serve the rice and dhal in bowls with the kachumber salad alongside.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.