Sun, 11 August 2019
Lentil, Lemongrass and Coconut Dahl
Ingredients:
I tablespoon coconut oil
1 finely diced white onion
5 cloves of garlic minced
Thumb size piece of ginger, minced
1 courgette, finely diced
1 carrot, finely diced
1 tablespoon of coconut palm sugar
1 tablespoon of red wine vinegar
1 large tablespoon of tomato paste
1 tablespoon of lemongrass
1 tablespoon of paprika
1 tablespoon cumin
1/2 tablespoon of turmeric
1/2 tablespoon cinnamon
Salt and pepper
I packet of green speckled lentils
Lentil, Lemongrass and Coconut Dahl
Ingredients:
I tablespoon coconut oil
1 finely diced white onion
5 cloves of garlic minced
Thumb size piece of ginger, minced
1 courgette, finely diced
1 carrot, finely diced
1 tablespoon of coconut palm sugar
1 tablespoon of red wine vinegar
1 large tablespoon of tomato paste
1 tablespoon of lemongrass
1 tablespoon of paprika
1 tablespoon cumin
1/2 tablespoon of turmeric
1/2 tablespoon cinnamon
Salt and pepper
I packet of green speckled lentils
1 can of tomatoes
1 litre of vegetable stock
1 can of coconut milk
Fresh coriander to serve
Method:
1. Place a saucepan on the hob and heat.
2. Melt the coconut oil and add the onion, garlic, ginger, courgette and carrot and sweat off for four minutes.
3. Add in the coconut palm sugar and red wine vinegar along with tomato paste and spices. Cook on a low heat for three minutes.
4. Season with salt and pepper.
5. Rinse the lentils through a sieve until the water runs clear. Then add to the saucepan along with the can of chopped tomatoes and the vegetable stock. Bring to the boil and then reduce to a simmer.
6. After 25 mins add the coconut milk.
7. Separate the coriander leaves and stalks. Chop the stalks finely and add to the saucepan, stirring through.
8. Serve the lentil dahl in a bowl and sprinkle over the fresh coriander leaves.
1 can of tomatoes
1 litre of vegetable stock
1 can of coconut milk
Fresh coriander to serve
Method:
1. Place a saucepan on the hob and heat.
2. Melt the coconut oil and add the onion, garlic, ginger, courgette and carrot and sweat off for four minutes.
3. Add in the coconut palm sugar and red wine vinegar along with tomato paste and spices. Cook on a low heat for three minutes.
4. Season with salt and pepper.
5. Rinse the lentils through a sieve until the water runs clear. Then add to the saucepan along with the can of chopped tomatoes and the vegetable stock. Bring to the boil and then reduce to a simmer.
6. After 25 mins add the coconut milk.
7. Separate the coriander leaves and stalks. Chop the stalks finely and add to the saucepan, stirring through.
8. Serve the lentil dahl in a bowl and sprinkle over the fresh coriander leaves.
