A Recipe: Red Lentil Dahl

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I have been receiving emails lately asking for recipes and ideas for meal planning. I thought I would share a few of my favourite staple recipes with you, beginning today with my step mother’s lentil dahl. A quick google search will uncover an entire world of dahl, I have made many different and more traditional versions, but this one with added mushrooms and red kidney beans remains my favourite. I usually cook this once a week over the cooler months. We eat half and either freeze the other half for a second meal later in the week or keep in the fridge for lunches.

Here goes!

Lentil Dahl

375g red lentils – boil in water until soft and soupy

In another pan fry in some coconut oil (or oil of choice):

+ 1 onion

+ 1-2 cups of mushrooms

+ 5 cloves of garlic (or whatever you like)

+ 2 chillies (I leave this out if it’s for the kids too)

Then add in:

+ 400g tin of crushed tomatoes

+ 400g tin of rinsed red kidney beans (you can also leave these out if you don’t have any on hand)

+ 3 tablespoons of poppy seeds

+ 1/2 cup of desiccated coconut

+ 3 tablespoons of tamari (or soy sauce)

+ Spices: garum masala, cumin, ground coriander seeds, paprika, cayenne, etc.

Now add the mushy lentils and stir through a 400g tin of coconut cream.

This is best made up as you go along, play with the recipe and change it up as you see fit! I know I have!

Serve with rice, hommus, mango chutney, avocado, garlic naan, whatever you like!!

Enjoy and have a fabulous weekend x

 

2 Comments

  1. […] I digress. I have been wanting to tell you that so many people have contacted me to say they made dahl this past week! I’m so glad you liked it. I’m here again today to share another recipe […]

    Reply
  2. […] our back deck, it was all shades of purple, pink and blue. We all got up from the dinner table (dahl, no surprises there!) I held the baby up and she pointed at it, repeating “Wow!”. The […]

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