The Best Red Lentil Dahl
By Kate Hackworthy · veggiedesserts.com
20 min (stovetop method)Serves 6
A creamy, spiced red lentil curry with tomatoes and coconut milk, cooked three ways.
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| prepRinse and drain the red lentils | ||||||
| 5 ml olive oil (or coconut oil) | Heat oil, cook onion 5 min | Add garlic, ginger, chilli, cook few min | Add ground seeds, turmeric, garam masala, cook 1 min | Add lentils, tomatoes, coconut milk, stock, stir | Season, simmer medium-low 15–20 min until thick | Stir in lemon juice and spinach until wilted |
| 2 onions, diced | ||||||
| 3 garlic cloves, finely chopped | ||||||
| 15 g fresh ginger, peeled and grated | ||||||
| ½ red chilli, finely chopped (or ½ tsp dried chilli flakes) | ||||||
| ½ tsp cumin seeds | Grind cumin, coriander, mustard seeds | |||||
| ½ tsp coriander seeds | ||||||
| ½ tsp mustard seeds | ||||||
| 2 tsp ground turmeric | ||||||
| 1 tsp garam masala | ||||||
| 200 g dried red lentils, rinsed and drained | ||||||
| 1 can (400 ml) chopped tomatoes | ||||||
| 1 can (400 ml) coconut milk | ||||||
| 500 ml vegetable stock | ||||||
| Salt and pepper | ||||||
| Juice of ½ lemon | ||||||
| 2 handfuls fresh spinach, washed | ||||||
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