Red Lentil
Dahl

Ingredients

• 2 cups red lentils, rinsed
• 1 x 400g can crushed tomatoes
• 1 x 400ml can coconut milk
• 1 brown onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil or butter
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon chilli flakes (optional)
• 3 cups vegetable stock
• Salt to taste
• Fresh coriander and lemon wedges to serve
• Rice or naan to serve

Method

1. 1
   Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic and ginger, cook 1 minute until fragrant.
2. 2
   Add all spices. Stir constantly for 1 minute until aromatic. This toasts the spices and builds the flavour base.

   If it looks dry, add a splash of water — don't let the spices burn.

3. 3
   Add rinsed lentils, crushed tomatoes, coconut milk, and stock. Stir well. Bring to a boil, then reduce to a medium-low simmer.
4. 4
   Cook 20–25 minutes, stirring every 5 minutes, until lentils have completely dissolved and the dahl is thick and creamy. Add more stock or water if it becomes too thick.
5. 5
   Season generously with salt. Serve over rice or with naan, topped with fresh coriander and a squeeze of lemon.

Notes & Swaps