Green Lentil & Spinach Dal with Spinach Flatbreads

This is my first recipe of 2020 – can you believe? It’s taken a little while as I’ve been caught up with my cookbook launch! It’s so exciting to see the response so far, so many people are making the recipes. I can’t tell you how happy that makes me.

Creating a cookbook is long process and full of ups and downs but seeing the end result is completely worth it, especially when its really used and cooked from.

Back to this recipe – probably no surprise I’m starting with a lentil dish. Perfect for this time of year – delicious, healthy and comforting.

I’ve used earthy green lentils then added in loads of spinach to create a lovely green colour – Made rich and creamy with a little coconut yogurt.

Combined with my favourite gram flour flatbreads with a little extra spinach added in for good measure. Brilliant served with a salad, slaw or roast veg.

I hope you enjoy and heres to a wonderful year.
Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  30 minutes preparation time
  45 minutes cook time


  • 1 onion chopped 
  • 1 tbsp olive oil 
  • 3 cloves garlic sliced
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 8 Curry leaves 
  • 200 g green lentils rinced 
  • 750ml water 
  • 150g spinach 
  • 3 tbsp coconut yogurt or cream
  • 1 tsp sea salt
  • 1 tsp garam masala
  • Chilli flakes
  • More coconut yogurt
Gram flour flatbreads; 
  • 100g Gram flour 
  • Big handful spinach roughly chopped
  • Big pinch sea Salt 
  • Splash olive oil 
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp apple cider vinegar 
  • 200ml water 


  1. Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander, turmeric, curry leaves and chilli flakes. Stir for a few seconds then add the onion. Fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
  2. Add in the garlic and stir for another few minutes on a low heat.
  3. Now add the lentils and water. Simmer for 25 minutes stirring occasionally. Add more water if needed. 
  4. Blitz the spinach in a food processor until roughly chopped up, now add the spinach, simmer for a further 5 minutes 
  5. Stir in the coconut yogurt/milk and season well.
  6. Top with garam masala and more coconut yogurt.
To make the flatbreads; 
  1. Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil, spinach and vinegar. Mix to a smooth batter.
  2. Set aside for 10 minutes. 
  3. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom.
  4. Cook on a medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily. 
  5. Flip and cook on the other side for 30 seconds to a minute
  6. Remove from the pan and place on and cover with a clean cloth to keep warm. 
  7. Repeat the process with the remaining batter. 

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  1. Kate on February 11, 2020 at 9:56 pm

    Made the green lentil dal this evening. It was amazing, really authentic tasting. Didn’t have gram flour (very hard to find in the uk) so used buckwheat – seemed to do the trick. Will make double next time so that there are some leftovers for lunch!

    • Niki on February 12, 2020 at 7:49 pm

      Hi Kate
      So happy you like!
      Sorry you couldnt find the gram flour – it should be in most supermarkets. Buckwheat is also great!
      Niki xxx

  2. Roast Carrot Dal with herby Raita - Rebel Recipes on February 15, 2020 at 4:58 pm

    […] served with flatbread (of course) and the essential crunchy […]

  3. Nicola Purt on February 25, 2020 at 10:35 am

    HI there, I am hosting a vegan supper club this weekend and would like to know if i can prepare the flatbread mixture during the day and then cook in the evening when my guests are here so they are fresh? Also I will cook the curry in the day and reheat gently in the evening, do you think this will be OK? Thank you so much, Nicki

    • Niki on February 25, 2020 at 7:35 pm

      Hi Nicola
      Yes absolutely – in fact the batter benefits form resting for a few hrs.
      I hope you have a wonderful supper club.
      Love, Niki xxx

      • Nicola Purt on February 27, 2020 at 12:07 pm

        Thank you so much Niki! I can not wait to cook this delicious dish. Nicola xx

        • Niki on February 28, 2020 at 9:09 am

          Hope you enjoy xxx

  4. Roberta on March 11, 2020 at 9:19 pm

    Hi, I’m dying to try this recipe!

    Does it matter what spinach I use? Could I use baby spinach ?


    • Niki on March 13, 2020 at 8:09 am

      Hi Roberta
      You can definitely use baby spinach.
      Niki xxxx

  5. […] 4 – Green lentil & spinach dal […]

  6. Liz on March 31, 2020 at 10:29 pm

    My Lentils are still hard after simmering for 35 minutes.. any advice?

    • Niki on April 1, 2020 at 2:46 pm

      Hi Liz
      They do vary, just simmer for another 5-10 minutes until they are softer.
      Green are harder than red after cooking.
      Much love
      Niki xxx

  7. Allisha on May 17, 2020 at 8:21 am

    Hi Nikki,

    Can I use green split peas instead?

    • Niki on May 17, 2020 at 5:41 pm

      Absolutely, would work really well.
      Niki xxx

  8. […] I’ve also done this with spinach – which you can find here!  […]

  9. Crystal on June 16, 2020 at 9:16 pm

    This was Amazing! My children devoured it. I didn’t have the curry leaves, black mustard seed, green lentils, or coconut cream. I used yellow mustard seed, red onion, red lentils, and ghee instead. I don’t know what it should have tasted like but it was fantastic!
    Thank you for sharing this recipe! It will certainly become a regular in our home.

    • Niki on June 17, 2020 at 9:07 am

      Hi Crystal
      I think all those swaps are great. Super adaptable.
      So happy you loved it

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