Red Lentil Dahl with Coconut & Lime | Vegan Food & Living

Red Lentil Dahl with Coconut & Lime

Author: Arun Kapil

Red Lentil Dahl with Coconut & Lime

Lentils are brilliant for your digestive health and are a great source of plant-based protein, not to mention they taste absolutely delicious in dahl!

Servings: 6

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 83.333333333333 83.333333333333 g red lentils
  • 0.16666666666667 0.16666666666667 small handful cashew nuts
  • 0.16666666666667 0.16666666666667 sachet Green Saffron Red Lentil Dahl spice blend (substitute with 3 Tbsp Garam Masala)
  • 0.5 0.5 Tbsp vegetable oil
  • 41.666666666667 41.666666666667 g onions, cut into chunky dice
  • 0.33333333333333 0.33333333333333 red onions, diced
  • 1 1 garlic cloves, finely chopped
  • 0.16666666666667 0.16666666666667 red chilli, deseeded and finely chopped
  • 20.833333333333 20.833333333333 g fresh ginger, grated
  • 0.33333333333333 0.33333333333333 400 g tins chopped tomatoes
  • 0.16666666666667 0.16666666666667 Tbsp golden caster sugar
  • 0.33333333333333 0.33333333333333 tsp sea salt
  • 66.666666666667 66.666666666667 ml coconut milk
  • 100 100 ml vegetable stock or water
  • 0.16666666666667 0.16666666666667 lime (juiced)
  • Coriander leaves, chopped
  • 1 small handful coconut flakes

Method

  1. Cook the lentils in enough water to cover for 10 minutes. Put the cashew nuts in a dry frying pan and toast over a medium heat for 5 minutes or until lightly golden, tossing the pan frequently. Chop roughly and set aside
  2. Heat the oil in a large flameproof casserole dish or saucepan over a medium heat. Add the white and red onions, garlic, chilli and ginger. Cook gently for 5 minutes until softened.
  3. Add 1 sachet of Green Saffron Red Lentil Dahl spice blend and cook gently for a couple more minutes
  4. Add the tomatoes, sugar, salt and coconut milk, and simmer for 5-10 minutes, stirring occasionally
  5. Rinse the lentils well and add to the casserole. Simmer, adding the stock bit by bit as it’s absorbed. Stir occasionally to prevent it from sticking. Cook over a medium heat for 15-20 minutes until soft.
  6. Stir in the lime juice, sprinkle with fresh coriander, coconut shavings and the cashew nuts and serve immediately with fragrant basmati rice or Indian flatbreads.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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