This healthy red lentil dhal is bursting with flavour and very filling.
Best served with naan bread or with a side of rice and topped with some natural yoghurt.
This healthy red lentil dhal is bursting with flavour and very filling.
Best served with naan bread or with a side of rice and topped with some natural yoghurt.
Yields4 Servings Prep Time5 minsCook Time35 minsTotal Time40 mins
2 tbsp olive oil 1 onion 3 garlic cloves 1 inch ginger 1 tbsp curry powder 1 tsp turmeric 1 tbsp tomato puree 1 can chopped tomatoes 1 cup red lentils 1 can coconut milk 2 medium carrots 2 cups vegetable broth cilantro for garnish 1 lime salt & pepper to taste
11. Heat the olive oil in a large pot. Add the chopped onion, garlic coves and sauté for 2-3 minutes. Add the grated ginger, curry powder, turmeric and tomato purée and sauté for a further minute.
2. Add in the can of chopped tomatoes, chopped carrots and vegetable broth. Rince the lentils thoroughly to get rid of any debris or stones and add to the pot with the coconut milk. Stir all together and bring to a boil then lower the heat, cover and cook for a further 30 minutes or until the lentils are soft and tender
3. Garnish with some chopped cilantro, yoghurt and season with salt and pepper.
1. Heat the olive oil in a large pot. Add the chopped onion, garlic coves and sauté for 2-3 minutes. Add the grated ginger, curry powder, turmeric and tomato purée and sauté for a further minute.
2. Add in the can of chopped tomatoes, chopped carrots and vegetable broth. Rince the lentils thoroughly to get rid of any debris or stones and add to the pot with the coconut milk. Stir all together and bring to a boil then lower the heat, cover and cook for a further 30 minutes or until the lentils are soft and tender
3. Garnish with some chopped cilantro, yoghurt and season with salt and pepper.
Ingredients
Directions
1. Heat the olive oil in a large pot. Add the chopped onion, garlic coves and sauté for 2-3 minutes. Add the grated ginger, curry powder, turmeric and tomato purée and sauté for a further minute.
2. Add in the can of chopped tomatoes, chopped carrots and vegetable broth. Rince the lentils thoroughly to get rid of any debris or stones and add to the pot with the coconut milk. Stir all together and bring to a boil then lower the heat, cover and cook for a further 30 minutes or until the lentils are soft and tender
3. Garnish with some chopped cilantro, yoghurt and season with salt and pepper.