Coconut Lentil Dhal
This recipe is simple, pretty quick to make, and will go down well with vegans and non-vegans alike. Whether I am cooking for someone and don’t have a lot of time to prepare, or if I want to cook something that feels a little more special and comforting just for myself, I’ll go for this recipe. Plus, the leftovers taste even better!
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Preparation time
10 min
Cook time
40 min
Total time
50
Meal
- mains
Servings
6
Ingredients
- 2 tbsp rapeseed oil (or alternative plant oil)
- 2 small onions, diced
- 3 cloves garlic, crushed
- 1 tbsp fresh ginger, peeled and minced
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp chilli powder (optional)
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp chilli flakes
- 400g/2 cups red lentils
- 1 x 400ml/14 oz tin coconut milk
- 450ml/15.2 fl oz of water
- 180g/6.3 oz fresh spinach
- Bunch of fresh coriander
Instructions
- Add the oil to a large saucepan with the onions, ginger and garlic and cook for around 5 minutes, stirring frequently until the onions are softened.
- Stir in the spices, lentils, coconut milk and water.
- Cook for 35-40 minutes until the lentils are soft and the mix has thickened up.
- Stir in the spinach and allow it to wilt.
- Remove from the heat and stir in the coriander, saving some for garnish.
Serving suggestions: toasted cashew nuts, brown rice, poppadoms and mango chutney
Keywords
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