Coconut Lentil Dahl
This is one of our favourite dishes to make. It’s hard to beat a Dahl when you’re looking for a wholesome dish to treat yourself to for dinner.
Takes 1 hour
Serves 8
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Ingredients
- 500 g green lentils
- 1 x400g tin coconut milk
- 1 x400g tin chopped tomatoes
- 1 red onion
- 2 garlic cloves
- ½ thumb-sized piece of ginger
- 1 large sweet potato
- 1 carrot
- 2 tbsp oil
- 1 tsp salt
- 4 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp sweet paprika
- 4 tbsp tamari/soy sauce
- Juice of 1 lime
- Cherry tomatoes
- 1 pak choi
- 1.5 litres of water/veg stock
Instructions
- Peel and finely chop onions (we used red simply for colour but regular onions work just as well).
- Heat pan on medium heat. Add 2 tbsp oil. Add chopped onion and stir occasionally cooking for about 5 minutes.
- Finely chop the garlic and grate the ginger and add to pot.
- Slice your sweet potato and carrot into medium size pieces and add to your pan along with 1 teaspoon of salt.
- Add your four measured spices into the heated mixture and stir it around for 1-2 minutes.
- Next up, the sauce. Pour one tin of coconut milk and one tin of chopped tomatoes into the pan, stir all the ingredients together and cook for 2 minutes.
- Add in 1.5 litres of water/veg stock, 4tbsp of tamari (or soy sauce) and the juice of one lime to the dish.
- Bring your pan to the boil and allow to simmer for 30-40 minutes, stirring every now and again until all the lentils are cooked.
- Finally, to make this dish vibrant looking and to add even more nutritional value, chop one head of pak choi and add this, along with the whole cherry tomatoes, to your pot.
