Red lentil dal
This comforting red lentil dal is gently spiced with turmeric, caraway, and dried chilli, simmered in a rich, velvety coconut milk and tomato base before finishing with tender spinach. Hearty yet delicately balanced, it offers a warm, satisfying bowl full of nourishing flavours. Serve it warm with flatbreads or steamed rice for a wholesome meal.
Ingredients
- Olive Oil60 ml
- Soy Sauce30 ml
- Coconut milk100 ml
- water400 ml
Instructions
6 steps- 1
Rinse the red lentils under cold running water, drain, and set aside.
- 2
In a saucepan, heat the olive oil over medium heat. Fry the onions with a pinch of salt for 5 minutes, then add the garlic and fry for another minute until fragrant.
6 min
- 3
Add the cilantro stems, cumin (caraway), and dried chilli. Once warmed through, add the tomatoes and soy sauce. Cook for 5 minutes, or until it forms a tomato sauce.
5 min
- 4
Add the rinsed lentils and water, then simmer for 25 minutes, or until the lentils have completely broken down. Season to taste with salt and freshly ground black pepper.
25 min
- 5
Set aside half of the lentils to make the smoky enchilada bake. Once cool, store covered in the fridge until needed (or freeze for later use).
- 6
Add the turmeric and coconut milk to the remaining lentils and bring to a simmer. Stir in the spinach and, as soon as it wilts, transfer to bowls and serve immediately.
Nutrition
1 serving ≈ 288 g
Nutrition values are estimates. - means data is unavailable.
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