Red Lentil Dal with Coconut Milk Inspired By Anna Jones
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
Scale
- 400g red lentils
- 2 tbsp tumeric
- ¼ cup creamy coconut milk
- 1 red onion, chopped
- 3 cloves garlic, crushed
- 1 red chilli, diced
- 2 tsp ground coriander
- 2 tsp garam masala
- 2 tsp ground ginger
- handful of coriander stalks, chopped
- salt and pepper
- 1 tbsp olive oil
- 1 punnet cherry tomatoes, sliced in half
- 1 tbsp coconut oil
- 1tsp dried chilli flakes
- salt and pepper
- To serve:
- 1 large handful of coriander. Leaves, roughly chopped
- 4 tablespoons Greek yoghurt
Instructions
- Place the tomato halves on a baking tray with the coconut oil, chilli flakes and salt and pepper. Cook in the oven at about 160c for about 40 minutes. Check them half way through and baste if necessary.
- Fry the chopped onion gently in the olive oil until soft. Add the garlic and chilli and all the spices plus the stalks of the coriander. Season well.
- Rinse the lentils and then place them in a large pan and cover them with plenty of cold water. Bring to the boil and then reduce the heat and simmer. Cook according to the packet. My packet said to cook for 45 minutes but at 35 minutes they were soft to the bite and about to fall apart so I drained them then and there. Keep tasting and judge for yourself when they are done. You want them very soft and mushy but not disintegrated. Once drained, put them back in the pan and stir through the coconut milk and add the onion and spice mixture.
- To serve scoop into bowls and top with the tomatoes, Greek yoghurt and the chopped coriander leaves.
Notes
Even if eating for one I would always make the full amount and eat the rest the next day or pop in the freezer. You never know when you might want it.