HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconut & Lentil Dal
Coconut & Lentil Dal

Coconut & Lentil Dal

with Homemade Yoghurt & Coriander Flatbreads

Read more

Making your own flatbreads is surprisingly easy. Particularly these delicious coriander yoghurt numbers which make a great accompaniment for today's spicy dal. If you don't have a rolling pin, just use a clingfilm-covered wine bottle!

Allergens:MilkCereals containing glutenMustardCelerySulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pot(s)

Greek Style Natural Yoghurt


150 grams


(ContainsCereals containing gluten)

1.5 tsp

Ground Coriander

1 unit(s)


2 unit(s)

Garlic Clove

1 unit(s)

Vine Tomatoes

1 tin(s)

Mixed Beans

1.5 tsp

Poudre de Colombo


400 milliliter(s)

Coconut Milk

100 grams

Red Lentils

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 bag(s)


1 bunch(es)

Flat Leaf Parsley

15 grams

Netherend Butter Salted


½ unit(s)


Not included in your delivery

100 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4761 kJ
Energy (kcal)1138 kcal
Fat54.0 g
of which saturates37.0 g
Carbohydrate125 g
of which sugars21.0 g
Protein39 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Frying Pan
Instructionsarrow up iconarrow up icon

Pop the yoghurt into a mixing bowl and add all but 2 tbsp of the flour and the ground coriander. Season with a pinch of salt and a grind of black pepper. Use your hands to mix the flour and yoghurt together until they combine into a soft, slightly sticky dough. Knead the dough a little in the bowl, then cover it with clingfilm and leave to rest while you make the dal.


Halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Chop the tomato into 2cm chunks. Drain and rinse the mixed beans and lentils in a sieve.


Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until softened, 5-6 mins. Add half the garlic and the poudre de colombo. Stir and cook for a further 1 minute. Add the mixed beans, coconut milk, lentils, water (amount specified in the ingredient list), and vegetable stock pot. Stir to combine and dissolve the stock pot.


Bring to the boil, then reduce the heat and simmer until the lentils are soft, 20 mins. In the last 5 mins add the tomato and kale. Meanwhile, roughly chop the parsley (stalks and all). Put a frying pan on medium heat. Add the butter and olive oil (amount specified in the ingredient list). Once melted, add the parsley and remaining garlic. Cook for 30 seconds then remove the pan from the heat and pour the melted butter into a bowl.


Wipe the frying pan with kitchen paper. Divide the dough into two balls per person. Sprinkle the remaining flour on your surface and roll into round(ish) shapes about 16cm in diameter. Pop the pan on high heat. Lay in a flatbread (no oil). Cook until slightly scorched, 1-2 mins. Turn and cook the other side. Put on a plate and drizzle over some melted butter. Cover with foil, and repeat with the rest of the flatbreads.


Once the dal is thick (add a splash of water if you feel it's too thick), remove from the heat and squeeze in some lime juice. Taste and add more lime juice, salt or black pepper if necessary. Spoon into bowls and serve with the (homemade!) flatbreads on the side. Enjoy!