Yesterday I did a full tutorial of this lentil Dahl on my Instagram stories and the response that I got asking for the recipe was crazy so I'm delivering for you in a hurry! This is my go to recipe for when I want something comforting with tons of warming spices! It's super easy to make, hearty, packed with fiber and plant based protein and it requires only one pot so it's basically fool proof. I know what you're thinking, that sounds too good to be true but I promise you it's not so go get cooking!
WHAT YOU'LL NEED
1.5 Tbsp Garam Masala
1 Tbsp Curry Powder
1.5 Tsp Cumin
1 Tsp Turmeric
0.5 Tsp Mild Chili Powder
0.5 Tsp Hot Red Chilli Flakes
1 Tsp Sea Salt
2 Tbsp Freshly Grated Ginger
5 Cloves of Garlic
1 Medium Yellow Onion
3 Chopped Tomatoes
3 Cups Dried Red Lentils
4 Cups Water + 1 No Salt Added Vegetable Bouillion Cube (can sub for 4 cups low sodium vegetable broth)
1 Can Full Fat Coconut Milk
1 Tbsp Coconut Oil - for sautéing
1 Large Bunch of Kale
1. Measure all of your spices into a small bowl and set aside - this makes your whole cooking process 100x easier.
2. Heat coconut oil in a medium pot, chop onion, garlic and ginger, add to the pot and sauté until fragrant - about 5 minutes.
3. While the aromatics are cooking, chop the tomatoes, rinse the lentils and set both aside separately.
4. Once your onions are translucent add the spices and toast for 1-2 minutes.
5. Add tomatoes and cook down until all liquid has evaporated and they are softy enough to be mashed down with your spoon.
6. Add in lentils and mix to coat with tomato and spice mixture, then add in your vegetable stock, bring to a boil and then cover and simmer for 30 minutes.
7. While the lentils are cooking wash and finely chop your kale.
8. After 30 minutes the lentils should be fully cooked and all liquid should be absorbed, stir in your can of coconut milk and all of the chopped kale and cook for 5 more minutes - this ensures that you don't overcook the kale!
9. Serve on a bed of brown rice with cilantro sprinkled over top.
xo - LU