Creamy Carrot Dahl


  • 1 teaspoon of Tasmanian olive oil
  • 1 ½ cups of dried red lentils
  • 3 Large carrots, diced
  • 1 brown onion, diced
  • 4 cloves of garlic, crushed
  • 1 tablespoon of fresh ginger, crushed
  • 3 cups of stock (vegetable or chicken)
  • 1 cup of light canned coconut milk
  • 2 teaspoons of cumin
  • 1 ½ teaspoons of curry paste
  • 1 teaspoons of ground turmeric
  • 1 ½ teaspoons of smoked paprika
  • Salt and pepper to season


  1. Rinse lentils under running water, set aside to drain.

  2. Heat a large saucepan over medium heat. Add olive oil, carrots, garlic and onions.

  3. Cook for 5-8 minutes or util onion has softened. Add ginger and spices, cook for another 2-3 minutes.

  4. Add lentils and stock, bring to a boil and let simmer for 10 minuets.

  5. Add coconut milk and cook for another 10-15 minutes, or until lentils have softened and cooked through.

  6. Season with black pepper and add chopped fresh herbs like coriander and parsley—enjoy!

We Love Leftovers: Once fully cooled you can freeze the dahl for up to three months.