This is my go to Dahl recipe. It’s super simple, nutritious, perfect for mid week dinners. You can easily make a big batch on Sunday and freeze it, perfect for when you have no time to cook. I absolutely love the contrast between the sweetness of the coconut milk and the zestiness of the lime. I love serving with a dollop of coconut yogurt and some brown rice.
Serves 4 people
About 250 grams (2 and 1/2 cups) split red lentils – rinsed well
4 tsp virgin coconut oil
1 can of full fat coconut milk
3 garlic cloves finely chopped
1 white onion – peeled and finely chopped
1 inch fresh ginger, finely chopped
2 tsp ground coriander seeds
1 tbsp of curry powder
1/2 tsp of ground turmeric
1 bunch of chopped coriander
About 3 cups of veggie stock
juice and zest of a lime
Add the coconut oil to pan and once it’s melted add in the ground coriander, fresh ginger, curry powder, turmeric powder and chopped onion. Cook the onion on a medium heat with the spices until the onion is soften and start to caramelised. Stir in the lentils, add the veggie stock, and let it simmer with the lid on for 20 minutes.
Add the tinned coconut milk and cook for a further 20 minutes.
Remove from the heat and add the lime zest and juice, coriander leaves and season it with salt.
I like to serve it with some brown rice and dollop of coconut yogurt. You can also have it as it and if you have like more a soup kind of consistency just add more water.