Creamy lentil dhal Recipe, from our academy’s recipe selection.
1 heaped tsp coconut oil
2 small white onions, chopped
1 garlic clove, finely chopped
2 tsps fresh ginger, chopped
1 red chilli, finely chopped
1⁄2 tsp mustard seeds
1⁄2 tsp ground coriander
2 tsps ground turmeric
2 tsps garam masala
1 tsp ground cumin
500ml vegetable stock (made with one organic stock cube)
400g tinned chopped tomatoes
200ml tinned coconut milk
200g red split lentils (uncooked)
1⁄2 tsp sea salt
2 tsps fresh lemon juice
Melt the coconut oil in a large saucepan over a medium heat.
Add the onions and sauté gently for 5 minutes, stirring occasionally.
Add the garlic, ginger and red chilli. Stir and fry for 2 minutes.
Add to the mustard seeds, cumin, turmeric, garam masala and ground coriander. Stir well.
Add the stock, tomatoes, coconut milk and lentils and stir well.
Cook on a medium/low heat, stirring occasionally for 20 minutes, or until thickened.
Add a splash of cold water during cooking if the mixture starts to stick to the base of the pan.
Remove pan from heat and stir in the salt.
Stir and leave to stand for 2 minutes.
Stir in the lemon juice.
Taste and add more seasoning if required.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.