Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups dry red lentils
  • 1 large carrot (finely diced (see notes))
  • 1 small bell pepper
  • 1 large onion (chopped)
  • 4 cloves of garlic (minced)
  • 1 heaped tbsp fresh ginger (minced)
  • 1/2 tbsp vegetable oil
  • 3 cups vegetable broth (or water)
  • 1 cup canned coconut milk ((see notes))
  • 1 1/2 tsp ground cumin
  • 1 tbsp curry powder
  • 1/2 tbsp sweetener of choice
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • Sea salt and black pepper (to taste)
  • 1/3 tsp red pepper flakes ((optional))

Instruction

  • You can watch the short video for visual instructions.Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
  • Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
  • Add all spices, sweetener, lentils, and vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
  • Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
  • Season with black pepper and salt. Taste and adjust the seasonings as needed.
  • Serve warm with basmati rice, potatoes, or naan (flatbread) and garnish with fresh herbs.