February 11, 2017
Red Lentil Coconut Dal

INGREDIENTS:

  • 2 cups red lentils
  • 2 small or medium onions, diced
  • 1 can coconut milk
  • 1 can tomatoes (you can also use fresh)
  • 1 tbsp tomato paste
  • 1 tbsp coconut oil
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1-2 tsp turmeric
  • 2 crushed garlic cloves
  • 1 tsp grated ginger
  • Sea salt to taste
  • 5 1/2 cups water
  1. Heat 1 tbsp of coconut oil in a heavy bottomed pot and cook onions until translucent
  2. Add garlic, ginger and the rest of the spices, cook for 30 seconds to bring out the flavour
  3. Add water, coconut milk, tomato paste, canned tomatoes and stir in the lentils
  4. Bring the lentils to a boil, reduce the heat to low and let it simmer until the lentils absorb all the liquid (30-40 minutes)
  5. Add 1 tsp of sea salt or more and serve over basmati rice. Garnish with yogurt, chilli flakes and cilantro. In my case the kiddo just prefers it plain 
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