Breadcrumbs | Broccoli Korma | Red Chilli Relish | Cauliflower Sweet Potato Mushroom Curry | Vegan Spice Shepherd’s Pie | Winter vegetable curry | Wholemeal bread | NoCrab Cakes with Chilli Lime Dip | Red Lentil Dahl |
Red Lentil Dahl
Ready in 30 minutes or less, this Indian Red Lentil Dahl is easy to make and full of flavour.
Serves 6 (Estimated) Rating 3/5
Prep Time 10 Minutes Cooking Time 20 Minutes
| Ingredients |
| 1 tbsp Olive Oil |
| 1 Large Onion, finely chopped |
| 5 Garlic Cloves, finely chopped |
| 1 tbsp Ginger, finely chopped |
| 1 tbsp Garam Masala |
| 1 tsp Turmeric |
| 500 g Dry Red Lentils |
| 500 g Tomatoes, diced |
| 750 ml Vegetable Stock |
| 1 tsp Salt, to taste |
| ½ Lemon juice |
| 1 kg Fresh Spinach |
| Method |
| In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently. |
| Then add the garlic and ginger and cook 1 more minute, until fragrant. |
| Add the garam masala, turmeric and red pepper flakes to the pan and stir into the onion mixture. |
| Add a few tablespoons of water if the mixture is too dry. |
| Now add the dried lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan. |
| Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. |
| Stir occasionally. |
| Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. |
| Add salt to taste. |
| Serve with rice and bread. |