Red Lentil Dahl
This delicious red lentil dahl is one of my favourite comforting easy recipes that only takes about 30 minutes to make and packs a serious flavour punch. It is perfect for the colder months and is amazing for batch cooking because portions can be kept in the freezer for a quick meal.⠀
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My favourite way to serve the dahl, it is not so traditional – with a portion of fresh fish and some greens - but it is also great with your more traditional rice (ideally wholegrain) for a protein-packed plant-based dinner.
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Disclaimer – I usually put loads of spinach in, but I was running low when I photographed this one, so if you make it, there should be more green going on! I also find that if you don’t have all the spices, you can still make it taste great – the most important are the chilli, fresh ginger, cumin and turmeric (for their flavour and wonderful health benefits)!⠀
TOTAL PREP AND COOKING TIME: 30 minutes
SERVES: 5 - 6 portions
SEASONS: Autumn and Winter
INGREDIENTS:⠀
1 tsp coconut oil⠀
2 onions (diced)⠀
3 garlic cloves (finely chopped)⠀
1 heaped 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 ½ cups dried red lentils, uncooked (rinsed)⠀
1 tin of chopped tomatoes⠀
1 can of coconut milk⠀
2 cups vegetable stock⠀
Juice of half a lemon (or a couple of glugs of bottled lemon juice)⠀
A few handfuls of fresh spinach (washed)⠀
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INSTRUCTIONS:⠀
1. Cook the onions in the oil until soft, then add the garlic and chilli.⠀
2. Grind the cumin seeds, mustard seeds and coriander seeds in a pestle and mortar to release their flavours.⠀
3. Add the ground spices, as well as garam masala ginger, and turmeric to the pan, stir and cook for 1 minute.⠀
4. Add the stock/broth, tinned tomatoes, dry red lentils and coconut milk, stir well and simmer.⠀
5. Simmer until thick, about 15-20 minutes.⠀
6. Add the spinach and lemon juice just before serving.⠀
