Creamy Coconut and Red Lentil Dal

PostpartumIndian-inspiredEasyServes 235 min

A mild, warming lentil stew made with coconut milk and served over soft brown rice.

This creamy, warming dal is exactly the kind of deeply nourishing food a newly postpartum body craves. Lentils and spinach offer much-needed iron to help restore blood volume after birth, while the lime juice provides vitamin C to ensure that iron is easily absorbed. Full-fat coconut milk brings soothing, calorie-dense comfort, providing the raw energy needed as milk volume increases and the demanding newborn feeding schedule begins.

View Nutrition Facts

One serving≈1,020 kcal · 33 g protein

Calories1,020 kcal

Protein33 g

Carbs115 g · 8.7g sugar

Fat53 g · 39g sat

Fiber16 g

Sodium1,198 mg

Folate568 mcg DFE

Iron13 mg

Calcium149 mg

Choline138 mg

Iodine68 mcg

Zinc6 mg

from its ingredients

Ingredients

1 tbsp olive oil
½ yellow onion, finely diced
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 tbsp curry powder
1 cup dry red lentils, rinsed
2 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
2 cups fresh baby spinach, roughly chopped
1 lime, halved for juice
½ cup dry brown rice (or 1 ½ cups cooked)
½ tsp salt, to taste

Method

1Cook the brown rice according to package directions, or reheat pre-cooked rice to save time.
2In a medium pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3Stir in the minced garlic, grated ginger, and curry powder. Cook for 1 minute until fragrant.
4Add the rinsed red lentils, vegetable broth, and coconut milk. Stir well to combine and bring to a gentle simmer.
5Reduce the heat to low, cover, and let simmer for 15-20 minutes, or until the lentils are completely tender and the mixture has thickened.
6Remove from heat. Stir in the chopped spinach until wilted, and add a squeeze of fresh lime juice and salt to taste.
7Serve the creamy dal warm, spooned over the soft brown rice.

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