COCONUT RED LENTIL DAHL

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This 5-star coconut red lentil dahl recipe is a healthy comfort food staple. The best part about it? It’s easy to make in under 40 minutes with just a few simple ingredients, making it perfect for any night of the week.

  • Fixing NOTES
  • onion – utilize 2 little to medium-sized yellow or white onions
  • garlic and ginger – key for the flavor base!
  • flavors – you’ll require curry powder, turmeric, coriander, salt and pepper, the red pepper pieces can be precluded if touchy to zest
  • lentils – this formula utilizes dry red lentils
  • coconut milk – for extra rich dahl, utilize full-fat coconut milk, for a lower-fat yet at the same time tasty dahl, utilize light coconut milkvegetable stock – I like cooking the dahl in stock for additional flavor however water works as well in case you’re when absolutely necessary.
  • STORING
  • Fridge: Let it cool then store in a sealed container in the fridge for up to 5 days. The flavours only improve with time! Reheat stovetop or in the microwave.
  • Freezer: Let it cool then store in a freezer safe container for up to 3 months. Thaw overnight in the fridge then reheat stovetop or in the microwave as needed.
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Fragrant, warming, nutritious and easy to make, this dish is perfect anytime for a satisfying and delicious meal.

INGREDIENTS

  • 1 tbsp coconut oil
  • 2 medium yellow onions, diced (600 g, approx. 4 cups)
  • 4 medium cloves garlic, minced
  • 1 tbsp fresh ginger, peeled, minced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • 1/2 tsp red pepper flakes
  • 2 cups (375 g) dry red lentils
  • 1 can coconut milk (full-fat or light)
  • 3 cups water or vegetable stock
  • fresh cilantro for serving
  • cooked jasmine, basmati or brown rice, for serving (optional).

INSTRUCTIONS

  1. Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes over medium heat, stirring frequently until soft.
  2. Add the spices, coconut milk, lentils and water or vegetable stock.
  3. Bring to a light simmer over low to medium heat and cook for 25-30 minutes, uncovered, until lentils are soft and it has thickened up.
  4. Remove from heat and serve topped with fresh cilantro over brown rice, quinoa, or on its own.
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NOTES

  • Broth or Water: You can use both with good results but the broth adds a bit more flavour to the final dish.Coconut Milk: Both light and full-fat coconut milk work well. Full-fat will result in an extra creamy dahl, light coconut milk is great for a lower-fat option that’s still delicious.torage: Let cool then store in a sealable container in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed stovetop or in the microwave.Spiciness: Omit or reduce the amount of red pepper flakes if you’re sensitive to spice.
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