Coconut Ginger Dal (plant-based, gluten-free)

5 from 3 votes
If you’re feeling a bit under the weather, or if you just want an extra healing, nourishing meal for your body and spirit, this gently spiced Indian lentil soup is for you.
You can use any kind of greens that you like best.
Coconut ginger dal freezes very well too.
For today's inspiration, a beautiful poem by Emily Dickinson:
If I can stop one heart from breaking,
I shall not live in vain;
If I can ease one life the aching,
Or cool one pain,
Or help one fainting robin
Unto his nest again,
I shall not live in vain.
May we all have opportunities to ease the suffering of another today. Maybe with this soup!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian, Vegan
Keyword comfort food, dairy-free, gluten-free, onepot, plant-based, soup


  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 Tbsp curry powder
  • 1 Tbsp ginger
  • 2 cups red lentils, rinsed
  • 6 cups water
  • 5 medium potatoes, diced
  • 2 carrots/parsnips/turnips, chopped
  • 2 celery stalks, sliced
  • 2 cup raisins
  • ¼ cup tomato paste
  • 1 14 oz can coconut milk
  • Rainbow chard, kale, cabbage, or your favorite greens, chopped
  • Salt and pepper to taste


  • In a large pot, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes until it starts to get soft, stirring frequently. Then add the curry powder and ginger, and mix to thoroughly coat the onions.
  • Once that’s all nicely combined, add the lentils (rinsed and drained) to the pot and stir briefly to cover the lentils with the onion and spices. 
  • Add the water, potatoes, carrots, and celery next, with some salt and pepper. Cover the pot and let it simmer for 1/2 an hour until the lentils and veggies are soft. 
  • Then add the tomato paste, raisins, coconut milk, and greens. Mix well.
  • With the cover removed, simmer for 10 more minutes over medium low heat. You want the dal to be a nice thick soup, not watery at all.
  • Taste for salt and spices, adjust as needed, and serve hot. Store any leftovers in the fridge or freezer. We like to freeze lunch portions in individual containers so they’re easy to grab from the freezer for school or work. Enjoy your coconut ginger dal, and feel better soon! 🙂
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
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