Red lentil Dahl

Taste of India, creamy and comforting vegan lunch or dinner

2 persons

• 1 tablespoon olive oil

• 200g red lentils

• 2 onions

• 4 garlic cloves

• 1 red chilli

• 2 teaspoons ginger powder

• 1 teaspoon turmeric

• 1 teaspoon paprika

• 1 teaspoon coriander

• 2 teaspoons garam masala

• 600ml vegetable broth

• 200ml coconut milk

• 200ml chopped tomatoes

• 1 teaspoon sugar

• 1/2 lime juice

• salt and pepper

• bunch of parsley

1. Heat the oil in a saucepan on medium heat. Peel and chop the onion. Peel and press the garlic cloves. Halve the chilli lengthways, deseed then finely chop. When the oil is hot, add the onions and cook for 2-3 minutes. Add the garlic, chilli and ginger, mix and cook for 1 minute. Add the spices and mix.

2. Rinse the lentils, add them to the onion mixture. Add the broth and cook cover for 8-10 minutes or until the lentils have absorb most of the liquid.

3. Add the coconut milk and chopped tomatoes and simmer for 5-10 minutes or until you get the consistency you like. Season with salt, pepper, sugar and lime juice.

4. Serve with rice and or Naan bread. Garnish with chopped parsley.