Coconut Lentil Dahl
Total Time
1 hour and 15 minutes
Prep Time
0 seconds
Cook Time
1 hour and 15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 240g canned green lentils
- 2 x 14 fl oz tins coconut milk
- 3 cloves garlic
- 2 large tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon hot chilli powder
- 1 teaspoon dried red chilli flakes
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Preparation
Step 1
Place a pan over medium heat. Add the chopped garlic and a pinch of salt. Cook for 1–2 minutes before adding all of the spices, followed by the chopped tomatoes.
Step 2
Stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils and then the coconut milk.
Step 3
Bring the mix to the boil; then reduce to a simmer, over low temperature.
Step 4
Leave to cook, uncovered, for about 1 hour until thick and creamy — make sure to stir it every 10–15 minutes, ensuring it doesn't stick to the bottom of the pan; add a splash of water if it seems to be drying out.
Step 5
Once cooked, stir through a little more salt and serve. We love it with avocado, chilli flakes and coconut yoghurt.
Step 6
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