Red Lentil Dahl

TIME: 30 minutes

Serves: 4

VEGAN | GLUTEN-FREE | DAIRY FREE | REFINED SUGAR FREE

 

Lentils are a brilliant source of protein and fibre and Dahl is a delicious winter comfort food that can be eaten as a side dish or as a main.

Our top tips for cooking with lentils:

  1. Rinse. Be sure to rinser your lentils before cooking with them, this will remove any husk.

  2. Try using different types of lentils - red lentils, brown lentils, black lentils.

  3. Cooking times may vary slightly - keep an eye on your lentils, there is not much difference in time between good lentils and mushy lentils.

  4. Overcooked the lentils? Don’t worry! Blitz in a food processor and add some extra liquid for a delicious soup.

 Ingredients:

  • 1-2 tbsp coconut oil

  • 2 onions chopped

  • 2 tsp garlic granules

  • 1 tsp ground ginger

  • 1 tsp turmeric

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp garam masala

  • 1 ⅔ cups (300 g) red lentils

  • 3 ¼ cups (780 ml) vegetable stock

  • 1 cup (240 ml) coconut milk

  • 1 cup (240 ml) strained tomatoes or chopped tomatoes, optional

  • 1 cup spinach leaves or kale, optional

  • salt and pepper to taste

  • 2 tsp coconut sugar

  • 2-3 tbsp lime or lemon juice or to taste

To Serve:

  • 4-6 tbsp yogurt

  • sesame seeds

  • rice -try Black Rice for something different

Creating the Magic:

  1. Heat the coconut oil in a frying pan. Add the chopped onions, and sauté for 2-3 minutes until clear. Then add the spices, and sauté for a few seconds to unfold flavors.

  2. Rinse the lentils and then add them to the onion mixture in the frying pan. Pour in the vegetable stock, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.

  3. Add the coconut milk and strained tomatoes and simmer another 5-10 minutes, or until the lentils are tender.
    Be sure to continue stirring so the mixture does not stick to the bottom of the pan.

  4. If the sauce is too thick, add a little more vegetable stock or coconut milk, until the desired consistency is reached. add in spinach leaves or kale and stir. Season with salt, pepper, coconut sugar, and lime juice to taste.

  5. Garnish your dahl with yogurt, fresh parsley or coriander, and sesame seeds. Serve over rice and enjoy!

P.S. We love to have our dahl with naan bread.
If your dahl is too runny then eat it as a soup - Just add some cooked pumpkin and blitz in a food processor.

Gluten-Free, Vegan, Dinner, Lunch, Dairy-FreeUnpackaged