This one one of the very first recipes I've ever created! I was craving something warming, and of course... easy to make! This red lentil dahl always hits the spot.
(serves approx. 4 people)
✘ 2 cups red lentils (soaked for 30 minutes before using)
✘ 3 garlic cloves (minced)
✘ 1 small yellow onion (diced)
✘ 1 cup full fat, canned coconut milk ( or 2 cups if using regular coconut milk)
✘ 2 cups of vegetable broth (or water)
✘ 1 can of chickpeas (optional)
✘ 2 tbsp lemon juice
✘ 4 heaping tbsp curry powder (OR 2 tbsp red curry paste)
✘ 1 tsp cumin
✘ pinch of chili powder
✘ 1/4 tsp black pepper
✘ 1/2 tsp salt
✘ 3 small fresh tomatoes, chopped into large chunks (or 1 can diced tomatoes)
✘ 2 tbsp maple syrup
1. Rinse your 2 cups of red lentils in a strainer until the water becomes clear. (I like to soak my lentils for about 30 minutes before. This isn’t completely necessary, but I find it makes the lentils easier to digest and gets rid of more of the yucky stuff)
2. Heat a non-stick pan (or pot) over medium heat. Once the pan is hot, add your garlic and onion and cook for 5-7 minutes. Add a splash of water whenever needed so the contents don’t burn!
3. Add your curry powder (or curry paste), cumin, chili powder, salt and pepper to the garlic and onions. This step is very important as cooking the spices will release the flavors!
4. Add your tomatoes and lemon juice. Cook for 5-10 minutes, or until tomatoes are soft. I like to squish the tomatoes with the back of my spoon to release the juices!
5. Add your coconut milk, rinsed lentils, chickpeas, and vegetable broth. The broth should be just covering the lentils. Add in more vegetable broth (or water) if needed.
6. Cover and let simmer on medium-low for 20-25 minutes, or until lentils are cooked through.