Spinach and Coconut Dhal with Soft Poached Eggs
A creamy, gently spiced red lentil dhal with spinach, topped with a soft poached egg for extra protein.
- Time40 min
- LevelEasy
- Costabout £0.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the lentils under cold water until it runs clear.
- 2
Heat the oil in a large pan. Cook the onion for 6 minutes until soft, then add the garlic, ginger, cumin, turmeric and chilli flakes for 1 minute.
7 min - 3
Add the lentils, tomatoes, coconut milk and water. Bring to the boil, then simmer for 25 minutes, stirring often, until thick and creamy.
25 min - 4
Stir in the spinach until wilted. Add the lemon juice and season with black pepper.
- 5
Poach the eggs in barely simmering water for 3 minutes.
3 min - 6
Ladle the dhal into bowls, top each with an egg and scatter with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.