Red lentil coconut Dahl

Step 1/6

• 2 cloves garlic

• knife
• cutting board
• frying pan

Finely dice the onion and mince the garlic cloves. Add both to a pan with some olive oil on medium heat. Allow to cook for 2 mins.

Step 2/6

• 2 tomatoes

Roughly chop the tomatoes into medium-sized chunks and add to the pan.

Step 3/6

• ½ tsp ground cumin
• ½ tsp smoked paprika powder
• ½ tsp curry powder
• ½ tsp chili powder

Add the spices to the pan, and cook for a further 3 mins.

Step 4/6

• 140 g red lentils
• 400 ml coconut milk

• spatula

Add the rinsed red lentils followed by the tinned coconut milk. Stir and bring the mixture to the boil, then reduce the heat so that the mixture comes to a simmer. Leave for 40 mins, stirring every 10 mins.

Step 5/6

• 100 ml vegetable broth

If the mixture becomes dry, top up with stock.

Step 6/6

• 3 tbsp coconut yogurt
• 1 onion
• 1 tsp chili flakes (for serving)
• 1 pinch parsley

• bowl

Pour the Dahl into a bowl, and add a dollop of coconut yoghurt and some chilli jam. Roughly chop some parsley and add to garnish along with the chilli flakes.

Enjoy your meal!