We love this dish by Hemsley & Hemsley – it’s so quick and nutritious and the whole family enjoy it. There’s always leftovers for the next day too. We serve this with brown basmati rice and then with the leftovers the next day, we have it with baked cod.
Serves 6
1 tabs coconut oil
2 medium onions, chopped
4 garlic cloves, diced
2.5cm fresh ginger, finely chopped
1 tabs ground turmeric
1 tsp chilli powder
500g dried red lentils, rinsed
1 x 400ml tin full fat coconut milk
1 litre bone broth or stock/water if you want it vegan
Juice of fresh lime or 2 tabs ACV
2 tsp tamari
fresh coriander
1 tabs black sesame seeds
Method
Melt the coconut oil in a large saucepan. Add the onions and fry until softened. Add the garlic with ginger, turmeric and chilli powder. Fry for a further minute and keep stirring so it doesn’t catch on the pan.
Tip in the lentils and add the coconut milk and broth/water. Turn up heat, stir and cover with lid. Cook at a medium simmer for 20-25 minutes until the lentils are tender. You can add more liquid for a soupier dahl. We add spinach at this point too for a green veg hit!
Add the lime juice or ACV to dahl, season with tamari, salt and pepper. Serve with fresh coriander and sesame seeds.
