Red Lentil Dahl

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Red Lentil Dahl

The flavours of this Dahl are honest and simple. There isn’t much fuss or flare, yet it seems to satisfy all that eat it. Enjoy as is, or add some of your favourite vegetables, fresh spinach and garden peas would work wonderfully. I served this up alongside some brown rice and Crispy Cauliflower. Topped with Chilli Jam and a Zesty Coconut Cashew Cream.

ingredients

1 cup of red lentils, soaked for around 1 hour
1 tin of crushed tomatoes
1 knob of ginger, finely grated
2 brown onions, roughly chopped
4 cloves of garlic, crushed
2 tbsp. of Coconut Oil
1 tsp. of mustard seeds
1 tbsp. of Coconut Sugar
¼ of a kent pumpkin, cut into small chunks and roasted

method

Step 1 :Heat the Coconut Oil in a large pot or fry pan heat to a moderate heat
Step 2 :Add the onions and ginger, cook until translucent
Step 3 :Add the garlic and mustard seeds, fry for 2-3 minutes or until aromatic
Step 4 :Add the tomatoes and a further two tins of water, along with lentils
Step 5 :Cover and bring to a boil, reduce to a simmer and let cook until the lentils are tender, add more water if the mix is heavy
Step 6 :When almost ready add the roasted pumpkin and coconut sugar and stir to combine, taste and adjust sugar/salt levels accordingly
Step 7 :Serve alongside brown rice and crispy cauliflower!

Article printed from Loving Earth: https://lovingearth.net/

URL to article: https://lovingearth.net/blog/blog/2014/12/24/red-lentil-dahl/