Coconut & Lentil Dahl

• Rich, flavourful, packed with protein, healthy and extra tasty!
• Vegan comfort food at its finest!
• You can spice it up by adding your favourite herbs and spices.
• Add in your favourite vegetables!
• Tastes wonderful with freshly-made naan bread.
• Vegan & gluten-free.
• Batch cook and freeze!

Organic Red Split Lentils 1kg (Sussex Wholefoods)

300g Organic Red Split Lentils

Organic Desiccated Coconut 250g (Sussex Wholefoods)

2tbsp Desiccated Coconut + more to garnish

Organic Coconut Milk, Tinned 400ml (Biona)

400ml Coconut Milk

Organic Cumin Seeds 100g (Sussex Wholefoods)

1 tsp Cumin Seeds

Organic Coriander Seed 100g (Sussex Wholefoods)

1tsp Coriander Seeds

Organic Turmeric Powder 250g (Sussex Wholefoods)

0.5tsp Turmeric Powder

Organic Chilli Flakes 100g (Sussex Wholefoods)

0.5tsp Chilli Flakes (optional)

Curry Powder 250g (Sussex Wholefoods)

1tsp Curry Powder

Curry Leaves 10g (Hampshire Foods)

2 Curry Leaves (optional)

Sunflower Oil, Organic 500ml (Clearspring)

3tbsp Sunflower Oil

Other Ingredients

• 2 medium size onions.
• 4 garlic cloves.
• 1tsp fresh ginger grated.
• 2 medium size tomatoes.
• water.

Method

1. Rinse the lentils well, then drain.
2. Chop your onions and garlic, and grate the ginger.
3. Heat the oil in a large pan and fry the onions over low heat for 10 mins until soft. Add the garlic, ginger, and curry leaves, mix and fry for about 1 minute. Add curry powder and turmeric and fry until fragrant.
4. Stir in the lentils and mix well. Add 800ml water and mix well. Bring to a boil, stirring occasionally, lower the heat and simmer  until the lentils are soft ( about 30 mins).
5. Dry-fry the cumin and coriander seeds over medium heat until fragrant. Set aside.
6. Chop tomatoes and add to your dhal then stir in your coconut milk and simmer for 5 minutes.
7. Add cumin and coriander seeds, taste and season with salt.
8. Garnish with fresh herbs,  some vegan cream or yoghurt and sprinkle with chilli flakes.