Tomato lentil dahl

Serves: 3 – 4 

 

Ingredients:

  • 1 carrot finely diced

  • 1 onion finely diced

  • 2 cm fresh ginger grated

  • 3 cloves garlic finely diced

  • 2 tsp mustard seeds ground

  • 2 tsp cumin ground

  • 1 tsp garam masala

  • 2 tsp turmeric 

  • ½ tsp chilli flakes or fresh chilli 

  • 400 ml of water

  • 400 ml coconut milk (1 can)

  • 400 g can 100% tomatoes

  • 250g split red lentils (uncooked)

  • Fresh coriander 

    Side:

  • Cauliflower 

  • Olive oil

  • Salt + pepper

  • Curry powder

Procedure:

  1. Preheat oven to 180 degrees,

  2. Chop cauliflower into small flowerets and place on a lined baking tray. Drizzle with olive oil, curry powder and salt + pepper.

  3. Bake cauliflower for 35 mins or until soft and crispy.  

  4. Heat large pot with olive oil and fry onion garlic, ginger and carrot for 5 mins.

  5. Add spices and fry for another 3 minutes.

  6. Add lentils, can tomatoes, coconut milk, water and allow to simmer for about 25 mins or until lentils are cooked and dish has become thickened. 

  7. Serve dahl with roasted cauliflower, fresh spinach leaves and coriander. 
    note this dish can be served with brown rice or quinoa as well. 

    Enjoy xx 

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