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Red Lentil Mango Coconut Dhal

Red lentil mango coconut cream dhal is an easy one-pot recipe packed with flavors. Makes a perfect wholesome meal for any day of the week.
Course Dinner, Lunch, Main Course
Cuisine Gluten-free, Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4
Author Nensi Beram


  • 2-3 tablespoons olive oil
  • 3 cups leeks chopped
  • 2 cups sweet potatoes chopped
  • 1/2 cup smoked tofu sliced into cubes
  • thumb-sized ginger minced
  • 3-4 cloves garlic minced
  • 2 teaspoons turmeric
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cardamom powder optional
  • 1 teaspoon cinnamon powder
  • 300 g red lentils
  • 900 ml water
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 200 ml mango puree
  • salt to taste



  • Thoroughly rinse red lentils in a mesh strainer and set aside.
  • In a large pot place 2-3 tablespoons of olive oil, chopped leeks and sweet potatoes, and cook over low-medium heat for about 6-8 minutes while stirring frequently.
  • Add in smoked tofu, minced garlic and ginger, turmeric, cardamom, coriander, cinnamon powder, and a pinch of salt. Sauté for another minute, while stirring constantly.
  • Add 900 ml water, coconut cream, mango puree (check How to make mango puree below), and red lentils.
  • Bring to a simmer over medium heat, then reduce heat slightly to low or medium-low, and gently simmer for 20-25 minutes, or until lentils are done.
  • Check the seasonings and add more salt and spices if needed.

Mango puree

  • Wash 1 big or two smaller mangoes under running water and peel them.
  • Cut into pieces and puree in a food processor or blender until smooth.
  • Note: You'll need approx. 200 ml mango puree for this recipe.

Serving suggestion

  • Serve in a bowl with cooked rice and toasted seed bread.
  • Garnish with parsley leaves. 

Storing leftovers

  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat on the stovetop, adding water or coconut cream as needed for moisture.