Coconut Lentil Dip


This recipe is very versatile. It started off as a dip with some flatbread when I had some guests coming around but as you can see Hudson just gets in there with his spoon devouring the lot so it turns out that it is good for young ones eating mashed foods also. It is a great recipe to make a heap of and keep the leftovers in the fridge for a quick lunch-like we have done with the platter pictured combining with some bread, fresh fruit and veg and some 'no cook muesli bars' also as a treat-recipe here . It is very budget friendly too and obviously vegetarian which we love. There are a lot of ingredients but you don't necessarily have to add all of them, play around with what you have. For example, you could go without the garam marsala, the garlic and the ginger. It won't have the depth of flavour but will still be really nice. You can also use whatever veggies you have. and if you can keep some for the next day it will taste even better as it thickens!

Makes approx 2 cups or so

How is it loaded? Dried green lentils are the base for this recipe high in folate, iron and protein. Mix that with green leafy vegetables such as silverbeet, sweet potato and peas and corn for a boost of nutrition and then add turmeric for its anti inflammatory properties and you have one 'loaded' meal!


  • 1 cup of dried green lentil (rinsed)
  • 3 cups of water
  • cinnamon stick
  • 1 dried bay leaf
  • 3 cm piece of fresh ginger
  • 1 tablespoon of coconut oil
  • 1 small brown onion chopped
  • 1 small sweet potatoe grated
  • 1 cup of spinach or silverbeet shredded
  • 1/2 a cup of frozen peas and corn
  • 270ml coconut cream (we use Ayam brand as there are no additives)
  • 2 teaspoons of turmeric paste or powder if you don't have the paste
  • 1 teaspoon of ground cumin
  • 1/2 a teaspoon garam marsala
  • 3 cloves of garlic crushed
  • The juice of half a small lemon


  • Add the first 5 ingredients to a saucepan and cook slowly for approx half an hour until the lentils are tender. Remove the bay leaf and the cinnamon stick.
  • In a frying pan, add the coconut oil and fry off the onion for 5 minutes or so until soft, add the garlic and the spices and fry for a minute or so until fragrant. Add the vegetables, the coconut cream and the lentils. Simmer for a few minutes. 
  • Using a stick blender, blend the lentil mixture until mostly smooth-it is quite thick and still will have texture due to the texture of the lentils. Add the lemon to taste and season with salt and pepper  (leave out the salt if serving to children under 1).
  • Serve individually or in a large bowl with some sourdough.
  • If you can keep it for the next day it will thicken up and taste even better!


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