Creamy Green Lentil Dahl
By Kate Ford · thevegspace.co.uk
55 min4 servings
A spiced lentil curry simmered in coconut milk and stock until creamy, finished with lemon and greens.
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| prepPeel and finely slice the red onion | ||||||
| prepMince the garlic cloves | ||||||
| prepMince the ginger | ||||||
| prepDe-seed and slice the green chilli | ||||||
| prepRinse the green lentils until water runs clear | ||||||
| prepRoughly chop the spinach or kale | ||||||
| prepZest and juice the lemon | ||||||
| 30 ml rapeseed or sunflower oil | Heat oil, fry onion 3–4 min | Taste, adjust seasoning & serve | ||||
| 1 red onion, finely sliced | ||||||
| 2 garlic cloves, minced | Add garlic, ginger, chilli & spices, cook 1 min | |||||
| 1 thumb-sized piece fresh ginger, minced | ||||||
| 1 green chilli, de-seeded and sliced | ||||||
| 2.5 tsp garam masala | ||||||
| 1 tsp turmeric | ||||||
| pinch chilli flakes | ||||||
| 200 g dried green lentils | Add lentils, coconut milk & stock, season | Bring to boil, simmer covered 30 min, stir often | Uncover, simmer 15–20 min until thick | Stir in greens, cook 1 min | Stir in lemon juice, zest & remaining coconut milk | |
| 350 ml coconut milk (for simmering) | ||||||
| 550 ml vegetable stock | ||||||
| handful baby spinach or curly kale, roughly chopped | ||||||
| 1 lemon, zested and juiced | ||||||
| 50 ml coconut milk (for finishing) | ||||||
| salt and black pepper to taste | ||||||
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