Green Lentil & Coconut Dahl

This Green Lentil & Coconut Dahl will have your mouth bursting with flavours and belly full and nourished. Theres nothing better then a warm, creamy and hearty Dahl with a side of fluffy basmati rice. Definitely one of my go-to comfort foods, especially on a cold winters night. Apart from it being delicious and rich with exotic Indian spices, it is also extremely easy to make and can be prepared in under 10 minutes. I can promise you that this recipe will be one you’ll whip up several times in the future after making it once - just wait… you’ll see.

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Serves: 4

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients:

• 1 cup of dried green lentils

• 1 tbsp of coconut oil

• 1 red onion, diced

• 1 knob of ginger, minced

• 3 large cloves of garlic, minced

• 1 red chilli, finely chopped

• 1 tsp of cumin

• 1 tsp of turmeric

• 1 tsp of garam masala

• 1 tsp of cinnamon

• 2 tbsp of lemon juice

• Generous pinch of salt

• 1 can of coconut milk

• 1 can of diced tomatoes

• 1 1/2 cups of vegetable stock

• Parsley, lime & non dairy yogurt for garnish (Can be served with a side of naan if preferred over rice.)

Directions:

1. Start by rinsing the dried lentil in a sieve with cold water. Set aside.

2. In a large pot, heat coconut oil over medium heat. Wait until the oil is hot and add in onion, garlic, ginger, chilli. Add a splash of water as needed to deglaze the pan.

3. After onion is translucent, add in cumin, turmeric, garam masala, cinnamon and salt. Stir constantly for about 1 minute.

4. Add in tomatoes, coconut milk, lentils, lemon and let simmer for about 4-5 minutes. Add in vegetable stock and let it simmer on low for about 40-45 minuets.

5. Every so often check on the Dahl by giving it a stir. You don’t want the lentils to be too mushy so remember to taste as you go and if needed add some water.

6. Serve with basmati rice and garnish with parsley, a dollop of yogurt and some naan bread.