Quick & easy Red Lentil Dal that is as soul-warming as it is delicious. It's super creamy thanks to the melty red lentils & rich coconut milk and naturally vegan and gluten-free.
PREP TIME: 15 minutesminutes
COOK TIME: 30 minutesminutes
TOTAL TIME: 45 minutesminutes
Servings: 6
Ingredients
1tablespoonolive oil, or a little water for oil-free
1 mediumonion, diced
4largegarlic cloves, minced
2tablespoonsfresh ginger, finely chopped or grated
1teaspoonred chili pepper flakes, or 1 small fresh red chili
2teaspoonsturmeric
1teaspoon fennel seeds, or ¾ teaspoon ground fennel
1 can ( 13.5oz/400ml)coconut milk , full fat or light
3½ cups (840ml)water
INSTRUCTIONS
Warm the oil in a large pan over medium heat. Once hot add the chopped onion and sauté for 5 to 10 minutes until translucent.
Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.
Add the chili and spices and cook them out for a minute or two then add the lentils. Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.
Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.
Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every 5 minutes or so, until the lentils are breaking down and the sauce is nice and thick.
NOTES
Store leftovers in an airtight container in the fridge for 5 days or the freezer for up to 3 months.