Red Lentil Dahl
So yummy.
- Yield: 6 1x
Ingredients
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- 1 tbsp coconut oil
- 1 large yellow onion, chopped
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 2 tsp ground turmeric
- 1/2 tsp chili flakes (or more to taste)
- 2 cups red lentils
- 1 can diced or puréed tomatoes
- 13 oz full fat coconut milk (~400ml)
- 3+ cups vegetable broth (or chicken if non vegan)
- 1 tsp salt
- juice from half a lemon
- 3 cups spinach
Instructions
- In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently.
- Add 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.
- Add the dried lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan. Stir well and turn the heat to med-high. Bring to a boil, then lower heat and simmer for about 20 minutes, until the lentils are cooked and soft. Stir frequently so the lentils don’t stick to the bottom and burn.
- Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste.
Notes
Serve with brown or white rice and / or Naan.