Coconut Lentil Dahl

Mon, 12 August 2024

• 175g red lentils
• 25g butter
• 1 diced onion
• 3 cloves garlic
• 1 tin coconut milk
• 300ml veg stock
• 2 tins of chopped tomatoes
• 1 tsp garam masala
• 1 tsp cumin
• ½ tsp turmeric
• ½ tsp chilli powder
• Fresh coriander
• Juice of a lemon
• Salt & pepper
• Naan to serve

1. Sweat your onions in butter for 2-3 mins until softened slightly
2. Add your garlic, lentils & spices and cook for 30 seconds
3. Add in all your liquids and bring to a boil 
4. Allow to simmer until thickened and lentils cooked for about 25mins 
5. Right before serving sprinkle in some freshly chopped coriander and a squeeze of lemon and serve with some hot naan.