Lentils and carrots dahl

What’s not to love about dahl ?

Super flavorful with the creamy indulgence of the coconut milk and the goodness of legumes ! It is really a basic recipe I can cook a few times a week, especially for Rose who adores it !

Sometimes I will change the veggies, sometimes I will make it thicker and eat it as a real curry with red rice or quinoa, or I will make it more like a hearty soup and have it on its own with a wholewheat naan as a side.

Follow the directions below if you want to spice up your meal (though you can put less spice it will still be good :))

 

THIS RECIPE IS

  • Vegan
  • Loaded with good carbs and proteins
  • Super yummy and really easy to make even with an almost empty fridge 🙂

 

INGREDIENTS

  • 2 tbsp coconut oil
  • 1 cup vegetable stock
  • 1 diced onion
  • 2 crushed garlic cloves
  • 2 tbsp grated ginger
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • 1 tsp turmeric
  • ½ tsp ground chili (adjust according to spiciness you wish)
  • 1 good sea salt pinch
  • 1½ cups lentils (if you use canned ones, rinse them and reduced the cooking time)
  • 2 carrots diced in small bits
  • 300 grs fresh chopped tomatoes
  • 2 tbsp lemon juice
  • 1 cup coconut milk
  • Fresh coriander, crushed nuts and grated lemon to serve
Lentils and carrots dahl mise en place

DIRECTIONS

  1. Put the oil in your medium heated pan
  2. Add the onions, and stir until they become translucent (approx 8 min)
  3. Then add the garlic and ginger and stir for 2 more min.
  4. Add all the ground spices to the pan and gently stir fry for 4 min.
  5. Add the carrots and coat them with the spices. Leave it in the pan, stirring regularly for 5 min.
  6. Add the rinsed lentils and chopped tomatoes into the pot and top with the stock.
  7. Allow the lentils to simmer on a low heat until all the water has been absorbed. Should be about 20 min
  8. Check the lentils and carrots for doneness and top up with a bit more water if the carrots are still tough. Don’t add too much, you can adjust in the end depending on the texture you like
  9. Once the vegetables are done, add gradually the lemon juice and the coconut milk.
  10. Add salt to taste, and more lemon juice, or spices according to your taste.
  11. Serve it topped with crushed nuts (I used pistachios this time, but grilled cashews or peanuts work very well), fresh coriander, a big dash of coconut or plant based yogurt, some grated lemon and cracker pepper.
  12. Eat it on its own, with a naan, rice or quinoa

Nb: if you made too much, it can be kept for 2 days in the fridge or frozen for 2 months, once it has cooled down.