There’s something about a bowl of lentil Dahl which is mega comforting, especially in cold weather!
As I’m moving house in a couple of weeks, I decided to try and use up everything in my food cupboard, which basically means a lot of lentils, rice and noodles.
This recipe came via the half bag of split red lentils which I found lingering at the back of the cupboard, and a bit of searching online for inspiration. A can of coconut milk later and I was on it!
This is a FAST and FUSS FREE recipe (ready in about half an hour) because you literally fry off the onions and garlic then pop everything else in the pan and leave it to work it’s magic – using split red lentils means a much faster cooking time, and indeed the results are magical tasting!
Benefits of this dish? Soluble fibre from the lentils (fab for keeping bowels moving and protecting heart health), anti-inflammatory turmeric and spices, plus two portions of veggies from the lentils and spinach. Not bad hey?
Serve with rice, quinoa or some fluffy flatbread.
Ingredients – serves 2/3 depending on hunger!
- 1 tbsp coconut oil
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1/2 tsp dried red chilli flakes
- half a tsp ground ginger
- 1 tbsp curry powder / garam masala
- 1 tsp ground turmeric
- 175g split red lentils
- 1 can coconut milk
- 1 big mug of vegetable stock
- 150g frozen spinach balls
1. Heat the oil in a large heavy-based pan and gently fry the onion and garlic for a good five minutes until soft and golden.
2. Add the lentils and spices and stir for around a minute until you can smell the spices as they heat
3. Pour in the coconut milk and vegetable stock and bring everything to a simmer then turn the heat down to keep it just simmering. Cook the Dahl without a lid stirring occasionally for around 25 minutes or until the lentils have cooked and soaked up all the liquid and you have a nice thick Dahl.
4. Drop in the spinach (don’t have to defrost first), leave for a minute or two then stir until it has dissolved into the Dahl. Bring back up to a simmer then ladle into bowls and top with cilantro.