Red Lentil Dahl
Photo courtesy of Sarah W.
Ingredients
- 1 tsp olive oil or coconut oil
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 1 tbsp fresh ginger, peeled and grated
- ½ finely chopped red chilli (or 1/2 tsp dried chilli flakes)
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp mustard seeds
- 2 tsp ground turmeric
- 1 tsp garam masala
- 1 cup (200g) dried red lentils, uncooked (rinsed and drained)
- 1 can (400ml) chopped tomatoes
- 1 can (400ml) coconut milk
- 2 cups (500ml) vegetable broth/stock
- Salt and pepper
- Juice of half a lemon
- 2 handfuls fresh spinach, washed
Directions
Step 1
Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
Step 2
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
Step 3
Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 35-40 minutes until reduced and thick.
Step 4
Taste and add more chilli if desired. Stir in the lemon juice and spinach until it wilts.
Step 5
Serve warm with rice, naan bread and/or poppadoms.
Ingredients
- 1 tsp olive oil or coconut oil
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 1 tbsp fresh ginger, peeled and grated
- ½ finely chopped red chilli (or 1/2 tsp dried chilli flakes)
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp mustard seeds
- 2 tsp ground turmeric
- 1 tsp garam masala
- 1 cup (200g) dried red lentils, uncooked (rinsed and drained)
- 1 can (400ml) chopped tomatoes
- 1 can (400ml) coconut milk
- 2 cups (500ml) vegetable broth/stock
- Salt and pepper
- Juice of half a lemon
- 2 handfuls fresh spinach, washed
