
Red Lentil Dahl 6 people Prep: 10 minutes Cook: 60 minutes Simply by choosing seasonal vegetables and adjusting the spices and seasonings, dahl makes an easy and nourishing meal for any time of the year – but right now this is our favourite one pot winter warmer. Add citrus flavours, fennel and coriander for summer, and black pepper, cinnamon and cardamom during the colder months. Ginger and turmeric are great all year round for their anti-inflammatory boosting characteristics and flavour. Thick or thin, creamy or light, dahl lends itself to endless variations! Images: Photographically Ingredients 1 1/2 cup Red Lentils washed 1 bay leaf 1 medium onion finely chopped 1 tbsp ginger minced 2 garlic cloves minced 2 tbsps , 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1-2 cups depending on desired consistency, 1/8th cabbage shredded 1 small carrot diced 1 small sweet potato cubed 1 cob fresh corn shucked sea salt to taste lemon wedges to serve Instructions Place washed lentils, bay leaf and water into a small pot. Bring to the boil and simmer for 10-15 mins. Meanwhile, in a larger pot, sauté onion, garlic and ginger in the sunflower oil until onion is soft and translucent. Add the spices and vegetables and continue to sauté, stirring constantly for a minute or two, then add the lentils and the Coco Quench. Bring to the boil, reduce the flame, cover and let simmer for 35-45 mins (the longer you cook it the creamier it will become). Season with salt and serve with fresh coriander, lemon wedges and brown rice. Note: Coco Quench adds a lovely, light, sweet taste to this recipe, but if you'd prefer something richer and thicker, you can always substitute straight coconut milk or cream. Share this recipe Print recipe

Red Lentil Dahl

6 people
Prep: 10 minutes
Cook: 60 minutes

Simply by choosing seasonal vegetables and adjusting the spices and seasonings, dahl makes an easy and nourishing meal for any time of the year – but right now this is our favourite one pot winter warmer.

Add citrus flavours, fennel and coriander for summer, and black pepper, cinnamon and cardamom during the colder months. Ginger and turmeric are great all year round for their anti-inflammatory boosting characteristics and flavour.

Thick or thin, creamy or light, dahl lends itself to endless variations!

Images: Photographically

Ingredients

1 1/2 cup Red Lentils washed
1 bay leaf
1 medium onion finely chopped
1 tbsp ginger minced
2 garlic cloves minced
2 tbsps ,
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
1-2 cups depending on desired consistency,
1/8th cabbage shredded
1 small carrot diced
1 small sweet potato cubed
1 cob fresh corn shucked
sea salt to taste
lemon wedges to serve

Instructions

Place washed lentils, bay leaf and water into a small pot. Bring to the boil and simmer for 10-15 mins.

Meanwhile, in a larger pot, sauté onion, garlic and ginger in the sunflower oil until onion is soft and translucent.

Add the spices and vegetables and continue to sauté, stirring constantly for a minute or two, then add the lentils and the Coco Quench. Bring to the boil, reduce the flame, cover and let simmer for 35-45 mins (the longer you cook it the creamier it will become).

Season with salt and serve with fresh coriander, lemon wedges and brown rice.

Note: Coco Quench adds a lovely, light, sweet taste to this recipe, but if you'd prefer something richer and thicker, you can always substitute straight coconut milk or cream.

Share this recipe