RECIPE & PAIRING: Creamy Coconut Green Lentil Dhal with Macon-Villages Chardonnay

By Linda's Healthy Life

A fragrant and creamy coconut green lentil dhal which can be served with rice, garlic and coriander naan and a spoonful of mango chutney

Ingredients (4-6 servings)

  • 2 garlic cloves
  • 1 white onion
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon mustard seeds
  • ½ teaspoon garam masala
  • 1 tablespoon mild curry powder
  • ½ teaspoon salt
  • 300g green lentils
  • 1x 400ml can coconut milk
  • 1 tablespoon olive oil
  • Handful of fresh coriander
  • Mango chutney, rice and naan bread to serve

Recommended wine pairing:

Chardonnay - Macon-Villages

Rich and creamy with citrus, peach and pineapple flavours and a lovely light floral edge. The creaminess of this Chardonnay is a perfect match for the dhal, and the citrus acts as a refreshing palate cleanser, keeping it light and thirst quenching with delicious fruity flavours that sit perfectly alongside the coconut in this dish


  1. Finely chop the onion and mince the garlic cloves. Heat the olive oil in a saucepan over a medium heat and add the onion and garlic, cooking for 2-3 minutes to soften
  2. Add the coriander seeds, mustard seeds, garam masala, curry powder and salt, coating the onion and garlic well. Cook for 1-2 minutes until the spices are fragrant
  3. Stir in the lentils, followed by the coconut milk. Refill the can from the coconut milk with water and add it to the pan
  4. Cover and leave to simmer gently for 30-40 minutes until the lentils are tender and the consistency is thick and creamy
  5. Roughly chop the fresh coriander and sprinkle over the top of the dhal.
  6. Serve with a spoonful of mango chutney alongside rice and naan bread

Recipe note:

  • Red or brown lentils can also be used

About Linda's Healthy Life

Linda creates nutritious vegetarian and vegan recipes for people who want to feel proud of the fresh, home-cooked dishes they put on the table.