Description
Indulge in the rich flavors of our Vegan Red Lentil Dahl infused with creamy coconut milk! This easy-to-follow recipe guarantees a satisfying and nutritious meal that's perfect for vegans and non-vegans alike. Enjoy the aromatic blend of spices and the comforting goodness of red lentils, all expertly combined to create a delectable and wholesome dish.
Ingredients
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- 1 Tbsp olive oil
- 1 white onion (chopped)
- 5 garlic cloves (minced)
- 1 Tbsp fresh ginger (grated)
- 1 Tbsp garam masala
- 1 tsp turmeric
- 1/2 tsp chilli flakes
- 285 g dried red lentils
- 1 carrot (cubed)
- 1 small sweet potato (cubed)
- 1 400g tins of chopped tomatoes
- 700 ml vegetable stock
- 1 400g tin of coconut milk
- 1/2 lemon (juiced)
- salt (to taste)
Instructions
- Add the olive oil to a large saucepan and cook the onions for five minutes until translucent.
- Add the minced ginger and garlic and cook for another minute, stirring all the time.
- Add the turmeric, garam masala and chilli flakes and stir to combine. Add a little of the vegetable stock if it starts to stick to the pan.
- Add the chopped sweet potato and carrot and cook for another five minutes.
- Add the chopped tomatoes, coconut milk, the rest of the vegetable stock and dried red lentils and mix well.
- Bring to the boil and simmer for 15 minutes until the lentils and vegetables are soft. Stir occasionally to make sure it doesn't stick to the pan.
- Add the lemon juice and sea salt to taste.
- Serve with rice or naan bread. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Hob
- Cuisine: Indian
