Hearty & Cozy Lentil Dahl
These very chilly days are making me crave warm and hearty meals. This Dahl recipe is my go-to and is so easy and quick to make. You can whip up a big pot and have it for the week and this freezes well too!
By Jo Huczek |
Featured in Meals & Savoury
Ingredients
- 2 cups dry red lentils
- 4 cups veggie stock (1L)
- 1 tbs olive oil
- 1 brown onion, chopped
- 3 garlic cloves, minced
- 1 tbs curry powder
- 1 tsp garam masala
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp chilli flakes
- 1/4 tsp ginger
- 2 bay leaves
- 1/2 cup Cocobella Natural Coconut Yoghurt
Method
- Brown your onion, garlic, spices and bay leaves in a pot, until the onion becomes translucent and everything is super fragrant.
- Add your dry red lentils and combine with the onion and garlic and cook for 2-3 minutes.
- Add your stock, bring the Dahl to a boil then reduce to a low heat and cover with a lid. Cook for about 20-30 minutes, stirring it very so often.
- Once cooked, remove from the heat and stir through your coconut yoghurt.
- Optional: roast some Kent pumpkin wedges in the oven until soft to serve with your Dahl.
- Serve your Dahl with some fresh basmati rice, roast pumpkin, more coconut yoghurt and some fresh coriander.
Enjoy!!
