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Lentil Dahl

Lentil Dahl

Spring weather can always be a little hit and miss, and nothing beats a warming Dhal on a rainy day. This super simple one pot meal is quick to make but definitely feeds your soul (partly because there’s not much washing up!).

Natasa from @nutritionalnatasa is giving you guys her favourite recipe, so grab your apron and get cooking!

40 mins

4 people

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INGREDIENTS

1 can of Mr Organic Chopped Tomatoes (drained and rinsed
1 cup red lentils (200-250g)
1 can of coconut milk
1 diced onion
2 cloves of crushed garlic
2 tsp coconut oil
2 tsp turmeric
1 tsp cumin
1/2 tsp paprika
4 dried vine leaves
cracked black pepper
a handful of fresh coriander
1/2 cup of red win

METHOD

1. Heat the coconut oil in a large pan over medium heat and add the chopped onion in, stirring it around for 3-5 minutes. Then, add the garlic and stir it together with the onions for a couple of minutes.

2. Add your spices: turmeric, cumin, and paprika to the pot and stir them around with the onion and garlic.

3. Then, add your dry red lentils, can of coconut milk, chopped tomatoes, and vine leaves into the pot and stir everything around until combined. This is also where I added my red wine to the mixture for that added flavour, but feel free to leave this ingredient out if you choose not to cook with wine. Add some cracked black pepper into your pot and let the mixture simmer for about 20 minutes.

4. Once the lentils soak up all the liquid, garnish your dhal with some freshly chopped coriander and some black pepper. I like to serve my dhal with some cooked rice and stir fried greens on the side. Alternatively,  serve it with some naan bread, or in this case- toasted pitta bread.

 

 

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