Red Lentil Dhal

Red Lentil Dhal
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Ingredients
  1. 1 cup (200g) red lentils – canned for speed
  2. 1 tbsp coconut oil
  3. 1 onion, finely chopped
  4. 1 cloves garlic, finely chopped
  5. 1 inch piece fresh finger, finely chopped, or grated
  6. ½ tsp chili flakes
  7. 1 tbsp tomato paste
  8. 1 large tomato
  9. 1 onion, roughly chopped
  10. 2 cups boiling water or vegetable stock (or 3/4 cup hot vegetable stock, if using canned lentils)
  11. sea salt to taste
  12. juice of 1 lemon
  13. handful fresh cilantro, finely chopped
For the Spice mix
  1. 2 tsp mustard seeds
  2. 1 tsp fenugreek
  3. 2 tsp coriander seeds
  4. 2 tsp cumin seeds
  5. handful of cilantro, to serve
  6. 1 dried chilli, to serve
Coconut Cauliflower Rice (Serves 2-3)
  1. 1 head cauliflower, cut into florets
  2. 2 tbsp coconut oil
  3. 1 shallot, finely chopped
  4. 1 cup coconut milk
  5. 1 cinnamon stick
  6. ½ tsp salt
  7. cracked black pepper
Instructions
  1. Rinse lentils.
  2. Heat oil in a large fry pan. Add onion and sauté until soft. Add garlic, ginger, stir and leave to soften over gentle heat.
  3. Spoon mustard seed, coriander seed, fenugreek and cumin into a spice grinder or mortar and pestle. Blitz, or pound, until broken and well mixed. Spoon spices into the center of the pan with the onions, and toast for a little until fragrant, then stir into onion mixture. Add chilli flakes and sauté until fragrant. Stir in the tomato paste, tomatoes, lentils, boiling water or vegetable stock – about ¾ cup for canned lentils. Simmer gently so flavours can infuse. If using dried lentils, this will take about 40 minutes. Top up with extra liquid if needed - stock or water- and simmer until lentils are cooked through.
  4. Remove from heat. Stir in lemon juice, sea salt and top with chilli (for show ☺ ) and cilantro.
For the Coconut Cauliflower Rice
  1. Pulse cauliflower, in batches, in a food processor, until it becomes small, rice-like pieces. Don’t turn to mush!
  2. Melt coconut oil in a large pan over medium heat. Add shallot and sauté, 2-3 minutes. Add riced cauliflower, coconut milk and stir well. Pop in the cinnamon stick then cover and steam until coconut is cooked through. Test for doneness – it usually takes about 8 minutes. Add salt and pepper and serve with dhal.
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