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 Dhal with Hake, Coconut & Spinach
We’ve dressed up crowd-pleasing red lentil dhal with generous, tender chunks of sustainably-sourced hake, rich coconut and plenty of fresh ginger, to boost the aromatics. It’s so filling, you don’t even need rice.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 chilli
- 160g baby spinach
- 4cm fresh ginger
- 2 tsp turmeric
- 1 handful of fresh coriander
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g baby tomatoes
- 4 garlic clove
- 4 hake fillets (skin off) (Fish)
- 160g red split lentils (red split lentils (100%))
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 onion
- 400ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 597
Protein: 53g
Carbs: 33g
Fat: 29g
Red Lentil Dhal with Hake, Coconut & Spinach
We’ve dressed up crowd-pleasing red lentil dhal with generous, tender chunks of sustainably-sourced hake, rich coconut and plenty of fresh ginger, to boost the aromatics. It’s so filling, you don’t even need rice.
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Cooking Instructions
Before you start
- Pull out a large lidded frying pan, jug & a grater
Prep & soften the veg
- Peel the garlic and ginger, then grate or finely chop
- Finely slice the onion
- Heat the large pan with 1 tbsp oil on medium heat. Once hot, add the onion, garlic and ginger, then cook for 5 mins until softening
- Add the curry powder and turmeric. Cook for a further 2 mins
Meanwhile; prep your veg
- Rinse the lentils in cold water. Deseed and finely slice the chilli. Roughly chop the tomatoes
- Rinse the spinach. Roughly chop the coriander leaves
Finish the dhal
- Add the lentils to the pan, then stir for a minute, until coated with the spices.
- Add the coconut milk, spinach, tomatoes, stock powder, 300ml of hot water, half the coriander and half the chilli (to taste) to the pan. Stir until the spinach has wilted
Add the fish
- Place the hake on top of the dhal
- Cover with the lid and steam for 20 mins, until the fish is cooked and the lentils are soft. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the hake dhal in warm bowls
- Garnish with the remaining chilli and coriander
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