Tomato Lentil Dahl
Serves:
3-4
Ingredients:
- 1 carrot finely diced
- 1 onion finely diced
- 2 cm fresh ginger grated
- 3 cloves garlic finely diced
- 2 tsp mustard seeds ground
- 2 tsp cumin ground
- 1 tsp garam masala
- 2 tsp turmeric
- ½ tsp chilli flakes or fresh chilli
- 400 ml of water
- 400 ml coconut milk (1 can)
- 400 g can 100% tomatoes
- 250g split red lentils (uncooked)
- Fresh coriander
Side:
- Cauliflower
- Olive oil
- Salt + pepper
- Curry powder
Method:
- Preheat oven to 180 degrees,
- Chop cauliflower into small florets and place on a lined baking tray. Drizzle with olive oil, curry powder and salt + pepper.
- Bake cauliflower for 35 mins or until soft and crispy.
- Heat large pot with olive oil and fry onion garlic, ginger and carrot for 5 mins.
- Add spices and fry for another 3 minutes.
- Add lentils, can tomatoes, coconut milk, water and allow to simmer for about 25 mins or until lentils are cooked and dish has become thickened.
- Serve dahl with roasted cauliflower, fresh spinach leaves and coriander. Note this dish can be served with brown rice or quinoa as well.
