Easy Fat-Free Red Lentil Dahl

This oh-so-simple - ready in under 40 minutes - red lentil dahl recipe is a healthy comfort food staple - perfect now that Autumn is upon us in the UK but makes a great dish any time of year.

INGREDIENTS


2 cups dried red lentils - washed

1 large onion, red or white - diced

2 garlic cloves - sliced

1" ginger - grated

2 tblsp curry paste

1 tin chopped tomatoes + 2 tins of water

1 tin coconut milk or 30g creamed coconut

fresh coriander for serving


INSTRUCTIONS (don't be surprised how easy this is - it works, I promise)

  1. Heat your oven to medium - 180º/356º/Gas 4

  2. Put everything into an overnproof casserole dish with a lid, bring to a fast simmer on the hob, cover, then put in the middle of the oven.

  3. Cook for 25-30 minutes, until lentils are soft and it has thickened up (check it every 15 mins and give it a stir to ensure it's not sticking - add more water if necessary.

  4. Remove from heat and serve topped with fresh coriander over a jacket potato, brown rice, or on its own.

If you want you can cook it on the hob, just let it simmer gently and follow No 3.


It's a bit of a con really to call it a recipe - it is so simple. The trick is to ensure it doesn't stick and add more water (but not too much) if the lentils haven't cooked in their alloted time. You could fry your dry ingredients in oil if you fancy but I try not to use oil and have found it turns out just as good.


I often add whatever is hanging around in the fridge - bell pepper, sweet potato, peas, spinach, kale - whatever really, the dahl can handle it. To be really controversial and very 70's, add a chopped apple and some raisins- it's you that'll be eating it, and they work well.


You will also notice that I use curry paste....lazy, lazy me - purists can use:

  • 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

but I don't.


TO STORE


This is perfect for batch cooking so that you have some for in the week and some in the freezer for when you haven't got time/can't be bothered to cook anything.


Allow to cool then store in a sealed container for up to 5 days in the fridge. You can reheat it either on the hob or in the microwave.


Once cooled it can be stored for up to 3 months in the freezer then just thaw overnight in the fridge and reheat as above.


FEEDBACK


If you try it or have any comments please let me know - tag me on Instagram #pinkturtlebean







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