Lentil Dhal | Recipe
One of the best things to do when you look to following a more plant based diet is to get some really easy meals within your repertoire so that when you’re looking for a quick and delicious mid week meal you know where to turn!
I have absolutely been loving my lentil dhal at the moment, so much so that I have been making a big batch up for my work lunches! Packed full of nutrition and super easy and cheap this dhal sure knows how to pack a punch!
red lentils 250g
2-3 chillis depending how hot you like it
1 white onion
inch size piece of ginger
bunch of fresh coriander
5-6 cloves of garlic
1 red pepper
1/2 teaspoon dried cumin
1/2 teaspoon dried coriander
1/4 teaspoon turmeric
1/4 teaspoon paprika
1 can chopped tomatoes
coconut milk canned
frylight / oil
Take a blender and blitz together the chillis, onion, garlic, ginger, and heaped handful of coriander with 1/4 a cup of water until a paste.
Get a big pan (the lentils get bigger as they take on liquid) and add fry light/oil to the pan. Cook the paste for 2-3 minutes then add in your dried spices.
Using your blended again take your pepper and blend until smooth.
Cook for a further minute then add in the lentils, chopped tomatoes, your blended peppers and then water (fill the can as a measurement) your lentils should be fully covered.
Cook for 20 minutes making sure to stir every couple of minutes to prevent the lentils from sticking at the bottom.
After 20 minutes the lentils should have started to soften. Chop 2-3 large handfuls of spinach and then add this too the lentil mix.
Lower the heat and add in your can of coconut milk and cook for another 10 minutes.
I love to serve mine with rice and a garnish of chilli and coriander!