• 3 tablespoons coconut oil/ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground turmeric
  • 1 tsp coriander seeds
  • 2 onions, halved and thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 tablespoons fresh ginger, grated
  • 2 small fresh red chillies, thinly sliced
  • 1 litre Freja Chicken Bone Broth
  • 1 x can coconut milk
  • 250g red lentils
  • 2 tablespoons fresh coriander, and some for garnish
  • 250g spinach, roughly chopped
  • 1 1/2 teaspoons fresh lemon juice
  • Seasoning


  1. In a large, heavy bottomed pan heat 1 tablespoon of the coconut oil or ghee and add the cumin, coriander, fennel and turmeric, stirring continuously for about 1 minute. You'll know it’s ready when you can really smell the spices!
  2. Turn the heat down to low and stir in the remaining 2 tablespoons of coconut oil or ghee and the onions. Cook gently, stirring occasionally, for about 8 minutes until the onion has softened and slightly translucent.
  3. Add the garlic, ginger and half of the sliced chillies and cook, stirring, for 1 minute. Put half the mixture to one side and leave the rest in the pan.
  4. Add the Freja chicken broth, coconut milk and red lentils to the saucepan and bring to a simmer. On a low heat, cook the mixture for about 20 minutes or until the lentils are tender.
  5. Add the spinach and simmer for another 5 minutes. Stir in the lemon juice and season with salt and pepper.
  6. Spoon the dahl into bowls. Top with the reserved onion mixture, any remaining sliced chillies and fresh coriander and serve.