Creamy Lentil Dhal

Lentils are made up of over 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron.

Follow the recipe below if you need your Creamy Dhal Fix this winter..

Ingredients

Serves 4-6

2 Tbsp coconut oil
1 Tbsp each: cumin seeds and coriander seeds
1 head of garlic, finely chopped (10–12 cloves)
2 400g cans of crushed tomatoes
2 Tbsp ginger, finely chopped
1 Tbsp turmeric
2 tsp sea salt

1 cup dried brown lentils (for added health benefit, try soaking your lentils overnight and discarding the water before use)
3 cups of water or veg broth
1 400g can quality coconut milk
1-2 good handfuls chopped coriander
Optional: 1-2 teaspoons cayenne powder
Topping suggestions: hummus, sesame seeds, sliced avocado, cherry tomatoes, fresh coriander, lime wedges or red onion

QUICK HACK: use 2 cans of soaked lentils and reduce cooking time to 15-20mins after adding them in. Reduce water content in half or to your liking (consistency should be just slightly thicker than soup/ like a curry)

Instructions
1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
2. Add the crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
3. Once the lentils are soft, add the coconut milk and bring the pot back to a simmer. Remove the pot from the heat and stir in the coriander.

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