Red Lentil Dahl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 Onions, diced
- 3 Garlic cloves, chopped
- 1 tbsp Ginger, peeled and grated
- 1/2 tsp Chilli flakes
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander seeds
- 1/2 tsp Mustard seeds
- 2 tsp Tumeric
- 1 tsp Garam masala
- 200g Dried red lentils
- 400ml Coconut milk
- 400ml Chopped tomatoes
- 500ml Vegetable stock
- 2 Handfuls fresh spinach
- Squeeze of lemon
Method
- STEP 1Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
- STEP 2Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
- STEP 3Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
- STEP 4Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.
