I hate to say it, but fall is just around the corner. The good thing is, that means lots more time indoor to cook delicious soups and stews. I accidentally made this dahl while I was trying to make a lentil soup! It turned out much thicker than I had anticipated but it’s delicious and so popular every time I make it for friends and family. I’m always looking for healthy ways to increase my protein intake and this recipe fits the bill. I make up a large batch that I can serve along with other roast vegetables e.g. cauliflower, with rice or potatoes or use as a dip with naan bread, chips or raw veggies at parties. Stir in some spinach leaves while its hot for some added goodness. It’s nice served warm or cold and I have even brought it on picnics. I find it a good thing to have in the refrigerator for when I come home and I’m really hungry- stops me reaching for the junk food. It also freezes well which is always handy.
One large onion diced
3-4 cloves of garlic grated
1-2” of fresh ginger grated
300gm of red lentils
550ml Vegetable Stock
Sauté the onion and garlic and ginger in the coconut oil on a low heat for 10 minutes until they are golden brown. Add the onion first then the garlic after 5 mins and lastly the ginger for a few minutes. Careful not to overcook the garlic as it will blacken and taste bitter.
Add red lentils and spices. Increase the heat to medium and add the vegetable stock to cover all the veg by about two to three inches. Stir well and bring to a low boil. At this point you should taste the broth and see if you would like to add more of the spices or seasoning. You can of course add any of your favourite Indian spices like garam masala, chilli, turmeric etc. even cinnamon. You can also add a bit more of the bouillon or stock cube if you need more flavour.
Continue to boil the mixture and stir regularly. If you find it becomes too dry add some more hot water or stock. The lentils should eventually become soft (about 20 mins) and once it all becomes a relatively smooth texture you’re done! Remember to taste along the way as it cooks and make sure you get the flavour you like. You can serve immediately or wait until it cools. It will have a thicker more paste-like consistency once it cools down. If reheating I normally add a little water.