This deliciously comforting Turmeric and coconut Dahl recipe is really simple to pull together and can be eaten just as it is with a side of greens or you can have it as a side dish for a curry or anything you like really! Packed with dietary fibre, a good source of protein and minerals, it is a great dish to try out and keep as a staple. This one features turmeric, a spice that has been long appreciated for it’s health benefits. It’s naturally gluten and dairy free, I hope you enjoy it.
- 1 Tbsp Coconut Oil
- 350g Washed red lentils
- 1 Onion finely chopped
- A knob of fresh ginger grated
- 2 Cloves Garlic
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1/2 tsp Turmeric
- 1 Tsp Asafoetida
- 1 Tsp Medium Curry Powder
- Ground black pepper (a little)
- A Handful of finely chopped cherry toms
- 400ml Veg Stock
- 400ml Can coconut milk
A word of advice: seek out lentils that don't require pre-soaking. There are loads of options around. Make sure you wash them thoroughly in a colander before using to rinse off any unwanted particles.
Chop your onion and fry it off with the garlic and ginger over a medium heat until the onions are soft. Add the tomatoes to the pan stirring in.
Mix your spices together in a pestle and mortar or a small bowl and add them to the pan with some salt and black pepper. Move around a little over a medium heat and then add the lentils and the liquids.
Then just allow that to cook on a low heat for around 35-40 mins. Moving around from time-to-time so it doesn't stick on the bottom. I chucked in some spinach at the end too. Serve up with fresh coriander and a side of just cooked crispy green veggies. DELISH!