Turmeric Coconut Dahl with Greens

Name: Turmeric Coconut Dahl with Greens
Cook time: 20 min
Total time: 20 min
Ingredients: 200 g Cooked red lentils; 400 ml coconut milk; 2 cups water; 1 tsp turmeric; 1 tsp ginger; 1 tsp cumin; 2 cups baby spinach; Juice of 1/2 lemon; Cilantro, salt

20 minGluten-freeStovetopHormone balanceGut healthLess inflammationLuteal phaseMenstrual phaseVegetarianVeganDairy-freeAnti-inflammatoryHigh fiber

Servings:

Ingredients

—Cooked red lentils — 200 g
—Coconut milk (tinned) — 400 ml
—Water — 475 ml
—Ground turmeric — 1 tsp
—Ground ginger — 1 tsp
—Cumin — 1 tsp
—Spinach — 60 g
—Juice of 1/2 lemon
—Cilantro, salt

Method

01In a saucepan, combine the rinsed red lentils, coconut milk, water and all the spices. Bring to a boil over medium heat, stirring regularly — coconut milk can stick to the bottom.
02Reduce the heat to low and simmer for 15 minutes, stirring occasionally. The lentils are done when they have completely broken down into the sauce — the dahl should be thick and creamy.
03Two minutes before the end, stir in the spinach. It will reduce to about a fifth of its original volume — that is completely normal.
04Squeeze in lemon juice and season with salt. Serve with chopped cilantro — it adds freshness and balances the richness of the coconut milk.

Why this works

Plant protein and fibre support estrogen clearance; coconut MCTs steady blood sugar; turmeric reduces inflammation that worsens menopausal symptoms.

Sources

Natural strategies to optimize estrogen levels: curcumin reduces menopausal symptoms — PMC, 2025. PMC12685915

Nutrition (per serving)

530

kcal

14.3g

protein

43.4g

fat

28.7g

carbs

fiber

Always check product labels for allergens.