This vegan lentil dhal is a speciality of my son in law Mark’s which he cooks for us regularly.
It’s a really warming dish and very nutritious, which works well on its own or with quinoa/brown rice or even fish/chicken etc.
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Yields4 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
250gred lentils
1finely chopped red chilli
1tspturmeric
Approx 3/4 litre water
200mlcoconut milk
100gfinely diced onion
3cloves of crushed garlic
1dessert spoon ginger purée or fresh chopped
1dessert spoon cumin powder
Pinch of chilli flakes
1 cinnamon stick
400gtinned chopped tomatoes
1tspcoriander powder
1
Put the lentils ,diced chilli and turmeric into a large pan. Add the water then bring to the boil, and then simmer until the lentils begin to break down.
2
Add the coconut milk and continue to simmer.
3
Meanwhile gently fry the garlic and onion in a separate pan until cooked
4
Add the remaining spices. Cook for a minute, then add the tomatoes and cook for a further 5 mins.
5
Add the tomato mixture to the cooked lentils and stir. Season to taste.
6
Ready to serve. Add chopped coriander for extra flavour.
This works very well with any cooked fish.
Put the lentils ,diced chilli and turmeric into a large pan. Add the water then bring to the boil, and then simmer until the lentils begin to break down.
2
Add the coconut milk and continue to simmer.
3
Meanwhile gently fry the garlic and onion in a separate pan until cooked
4
Add the remaining spices. Cook for a minute, then add the tomatoes and cook for a further 5 mins.
5
Add the tomato mixture to the cooked lentils and stir. Season to taste.
6
Ready to serve. Add chopped coriander for extra flavour.
This works very well with any cooked fish.
