Red lentil coconut Dahl

Based on 5 ratings

Difficulty

Easy 👌
5
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
140 g red lentils
onion
2 cloves garlic
tomatoes
400 ml coconut milk
100 vegetable broth
½ tsp ground cumin
½ tsp smoked paprika powder
½ tsp curry powder
½ tsp chili powder
3 tbsp coconut yogurt
2 tbsp chili sauce
1 tsp chili flakes (for serving)
1 pinch parsley

Utensils

  • knife
  • cutting board
  • frying pan
  • spatula
  • bowl
  • Step 1/6

    • 2 cloves garlic
    • knife
    • cutting board
    • frying pan

    Finely dice the onion and mince the garlic cloves. Add both to a pan with some olive oil on medium heat. Allow to cook for 2 mins.

  • Step 2/6

    • tomatoes

    Roughly chop the tomatoes into medium-sized chunks and add to the pan.

  • Step 3/6

    • ½ tsp ground cumin
    • ½ tsp smoked paprika powder
    • ½ tsp curry powder
    • ½ tsp chili powder

    Add the spices to the pan, and cook for a further 3 mins.

  • Step 4/6

    • 140 g red lentils
    • 400 ml coconut milk
    • spatula

    Add the rinsed red lentils followed by the tinned coconut milk. Stir and bring the mixture to the boil, then reduce the heat so that the mixture comes to a simmer. Leave for 40 mins, stirring every 10 mins.

  • Step 5/6

    • 100 ml vegetable broth

    If the mixture becomes dry, top up with stock.

  • Step 6/6

    • 3 tbsp coconut yogurt
    • onion
    • 1 tsp chili flakes (for serving)
    • 1 pinch parsley
    • bowl

    Pour the Dahl into a bowl, and add a dollop of coconut yoghurt and some chilli jam. Roughly chop some parsley and add to garnish along with the chilli flakes.

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