Coconut Red Lentil Dahl

Coconut Red Lentil Dahl

Serves 4
Diet VV/ GF/ RSF
Time 35

Creamy red lentils, thick coconut milk and a flavoursome mix of spices make for fragrant and comforting dahl.

Produce

2 ½ cups — Dried red lentils

4 cups — Vegetable stock

1 can — Full-fat coconut milk

2 tbsp — Olive oil

1 large — Onion, finely chopped

2 cloves — Garlic, finely chopped

1 tbsp — Ginger, minced

1 tsp — Ground cumin

1 tsp — Ground turmeric

1 tsp — Ground curry powder

Salt and pepper, to taste

Specifications

Add olive oil to a large pan over medium heat. Once warm, add the chopped onion, garlic and ginger. After a few minutes, add the spices. Cook, stirring often for about 6 minutes (until the onions are sweet and golden). Wash the red lentils in a sieve under running water. Add them into the pot with vegetable stock and coconut milk. Bring to a boil, and then back down to a simmer. Stir them now and again to prevent sticking to the pan. Add more water or vegetable stock if needed. Let the dahl cook for 20 — 30 minutes (until the lentils are tender and the dahl becomes creamy). Taste and adjust the seasonings as necessary. Serve the dahl on its own, or over rice. It can be stored in a sealed container in the fridge for up to 5 days. The flavours improve with time!