Red Lentil Dahl Recipe
This Red Lentil Dahl recipe is packed with flavour, mildly spicy and perfect as a main or side dish. Freezer friendly and so tasty, with coconut milk, garlic, ginger and warming spices.
Servings: 4 people
Equipment
Ingredients
- 1 tsp coconut oil (or neutral oil)
- 350 g tomatoes (chopped)
- 1 onion (finely chopped)
- 4 tsp chopped garlic
- 2 tsp chopped ginger
- 1 tsp turmeric
- 1 tsp mild chilli powder
- 0.5 tsp fenugreek
- 1 tsp salt
- 250 g dried red lentils (ensure they are gluten free - see notes for suggested brands)
- 400 ml tinned light coconut milk (or full fat)
- 200 ml water
For the topping:
- 2 tbsp ghee (or butter)
- 1 tsp chopped garlic
- Handful fresh coriander chopped, plus extra to garnish
Instructions
- Add the coconut oil to a pan and place on a medium heat. Add the onion and cook for 7-8 minutes until softened.
- Pour in the tomatoes, garlic, ginger, turmeric, chilli powder, fenugreek and salt and mix well, frying for another 2-3 minutes.
- Rinse the lentils in cold water then add to the pan along with the coconut milk and water. Mix well, bring to the boil then turn down to a simmer.
- Place the lid on the pan and cook for 35-40 minutes, stirring occasionally, until the dal has thickened nicely.
- When the dahl is ready, melt the ghee in a small pan and add the garlic and coriander. Cook for 1-2 minutes on a low heat.
- Serve the dahl up with rice and top with a drizzle of the garlic coriander ghee and some extra fresh coriander.
Notes
- I use the NatCo lentils as they have no 'may contain' warnings. The M&S Red Lentils and Sainsbury's So Organic Lentils, also have no warnings on them (at the time of writing, but please always double check!)
Nutrition
Serving: 1portion | Calories: 396kcal | Carbohydrates: 47g | Protein: 17g | Fat: 15g | Potassium: 5mg | Fiber: 21g | Sugar: 5g | Iron: 5mg
