Coconut & Lentil Dahl
This is one of my favourite warming dishes. Cooking the lentils in coconut milk makes each bite much creamier, while the tomatoes, cumin, paprika, chilli and curry powder add such a lovely blend of flavours.
- 400g green lentils, washed and drained
- 2x 400g cans coconut milk
- 3 garlic cloves, peeled and chopped
- 2 large tomatoes, cut into small pieces
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon hot chilli powder
- 1 teaspoon chilli flakes, optional
- Place a pan over a medium heat.
- Add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes.
- Stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
- Bring the mix to the boil, before reducing to simmer over a low temperature.
- Leave to cook, uncovered, for about 1 hour until thick and creamy – making sure to stir it every 10-15 minutes, ensuring it doesn't stick to the bottom of the pan and adding a splash of water if it feels like it's drying out.
- Once cooked, stir through a little more salt and serve. We love it with avocado, chilli flakes and coconut yoghurt.