Dahl, dahl, glorious dahl. A common staple for our dinners during these cooler months. I usually use organic split red lentils for this recipe although I also love it with split mung beans. High in iron, folate, complex carbohydrates, protein and fibre. Better yet, when traditionally combined with rice (I use a combination of organic brown and white basmati rice), the meal becomes an excellent source of complementary protein which is essential in a plant based lifestyle.
1.5 cups split red lentils, soaked and rinsed thoroughly
1 TBSP coconut oil
3 cups vegetable stock (or water)
250mls coconut milk
2 TBSP curry powder- see NOTES
1/2 red onion, sliced finely
1 thumb of ginger, grated or chopped finely
1 clove garlic, crushed
2 small organic sweet potatoes- or sub with other root vegetables
3 stalks of curry leaves- optional
1 stalk of lemongrass, chopped finely- optional
- Fry off the spices, onion, ginger, garlic, lemongrass and curry leaves in the coconut oil until fragrant. Add a little water if the pan becomes too dry.
- Add the lentils and sweet potato and coat with the spices and herbs before adding the vegetable stock and coconut milk.
- Bring to the boil before covering the pot with a lid and letting the dahl simmer on moderate heat. Stir occassionally. The dahl is ready when the liquid has been absorbed.
Enjoy with rice, cashews and fresh coriander.
❃ The split red lentils could be substituted with split mung beans or chana dahl.
❃ Leftovers can be frozen and defrosted as needed.
Enjoy this hearty, wholesome meal!
“The best and most beautiful things in the world cannot be seen or even touched- they must be felt with the heart.” – Helen Keller.