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
DIRECTIONS
- Put the oil in your medium heated pan
- Add the onions, and stir until they become translucent (approx 8 min)
- Then add the garlic and ginger and stir for 2 more min.
- Add all the ground spices to the pan and gently stir fry for 4 min.
- Add the carrots and coat them with the spices. Leave it in the pan, stirring regularly for 5 min.
- Add the rinsed lentils and chopped tomatoes into the pot and top with the stock.
- Allow the lentils to simmer on a low heat until all the water has been absorbed. Should be about 20 min
- 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
- Once the vegetables are done, add gradually the lemon juice and the coconut milk.
- Add salt to taste, and more lemon juice, or spices according to your taste.
- 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.
- 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.