This Dhal recipe as it is so versatile, you can keep it really child friendly and leave the chillies out all together, or just add a few. You can add sweet or white cubed potatoes or a handful of spinach, it really is up to you.

Lentil Dhal [Vegan]

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Cooking Time

20

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Ingredients

  • 3 carrots – peeled and sliced using the peeler
  • 1 large onion – diced
  • 2 cups of red lentils
  • 1/2 thumb sized piece of fresh ginger – grated
  • 3 cloves of garlic – crushed
  • Small bunch of coriander
  • A handful of chopped green chillies (optional)
  • 1 heaped tablespoon of curry powder
  • 3 1/4 cup vegetable stock (plus extra water as needed whilst cooking)
  • 1 tin of coconut milk (or tinned tomatoes as another variation)
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1 tablespoon Tomato Puree
  • 1 tablespoon of coconut oil
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Preparation

  1. Heat the coconut oil in a saucepan
  2. Add the onions and garlic, fry till golden brown
  3. Add the shredded carrots, fry for 3 minutes
  4. Add the curry powder and fry for 1 minute
  5. Add the tomato puree, ginger, chopped coriander stalks (retain the chopped leaves) and lentils and stir well
  6. Add the stock and chillies (if you want a very mild dhal leave the chillies out, if you want a bit of heat remove seeds, chop finely and just add a few, for a smack you in the face dhal keep the seeds and throw as many in as you think you can handle)
  7. Stir well and simmer for approximately 15 minutes, stirring often and ensuring you don’t let the lentils dry out. Add a touch more water whenever you feel its drying out.
  8. Once the lentils have softened and most of the water has soaked in, add the coconut milk, stir well, season with salt and pepper and allow to cook for a further 5 minutes, stirring often.
  9. Taste the dhal, add further seasoning if needed.
  10. Remove from the heat and stir in the lime juice (never skip the Lime stage trust me) and the remaining chopped coriander.
  11. Serve with rice and naan or chapati, also yummy with sweet jacket potatoes.
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