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Lentil, Mango and Spinach Dahl

Lentil, Mango and Spinach Dahl


Celebrate Diwali with this easy-to-make, plant-based special.

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    2280kj 543kcal
  • Fat
    Low 20%
  • Saturates
    High 30%
  • Sugar
    Low 20%
  • Salt
    High 36%

% of adult’s reference intake | Carbohydrates per serving : 76g

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  • 1 tbsp Co-op Sunflower oil
  • 2 medium red onions, thinly sliced (250g peeled)
  • 1 red chilli, finely chopped, plus extra to garnish
  • 70g mild curry paste
  • 350g Co-op red lentils, rinsed well
  • 500ml hot veg stock, made with 1 stock cube
  • 2 x 200g cans Co-op Thai Light coconut milk
  • 300g bag Co-op spinach
  • 2 Co-op ready to eat mangoes, peeled, stoned, and diced (350g)


  1. Heat oil in a large saucepan or sauté pan. Add onions and cook over a medium heat for 6-7 minutes until golden. Remove half from the pan and set aside.
  2. Stir in the chilli, curry paste, lentils, stock, coconut milk and 250ml boiling water. Bring to a simmer, cover with a lid, and cook over a low heat for 20 minutes until the lentils are tender and just beginning to break down.
  3. Stir through the mango and spinach, cover again, cook for a further 2 minutes until hot and the spinach has wilted. Scatter over the remaining fried red onions, and extra chilli, sliced. Great on its own, or serve with rice or mini poppadums.

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