I cooked this Red Dahl recipe on my spring yoga retreat and it went down like a treat. I hope you enjoy it too. You can add this as a side dish or have it as a main meal accompanied by naan bread or poppadoms.
2 tsp coconut oil
4 garlic cloves
1/2 tsp dried chilli flakes
1 tsp cumin seeds
1 tsp ground coriander
4 tsp turmeric
2 tsp garam masala
400g red lentils
2 tins passata or chopped tomatoes
1 can coconut milk
400 ml water (or vegetable stock)
- Heat the oil in a large pan over a medium heat. Add the onion and cook for 4 minutes. Add the garlic and red chilli and cook for a few minutes
- Add the spices to the pan and cook for 1 minute
- Add the lentils, tomatoes and coconut milk, then stir to combine. Season with Salt and Pepper and cook on a medium/low heat for 15-20 minutes until reduced and desired consistency. Taste and add more chilli if desired.
- Serve warm with rice. Add naan bread or poppadoms if wanted.