Red Lentil Dahl
One of my staple winter dishes, my red lentil dahl recipe is perfect for a quick and easy meat-free meal or when you’re really craving something warm and nourishing.
What you’ll need:
- 1 cup red lentils, soaked overnight
- 3cm fresh ginger, thinly sliced
- 2 bay leaves
- 1 cinnamon stick
- 2 tablespoons ghee or coconut oil
- 1/2 onion, finely chopped
- 2 tsp tumeric
- 1 tsp cumin
- 1/2 tsp garam masala
- 1/2 lemon juiced
- 2-3 large handfuls baby spinach
- 1 bunch coriander, chopped
WHAT YOU’LL NEED to do:
The night before, soak the lentils in a bowl of filtered water. The next morning, rinse the lentils and refill with clean filtered water and leave until you get home!
Drain and rinse the lentils and put them into a large saucepan along with the ginger, bay leaves, cinnamon and 3-4 cups of cold filtered water. Bring to the boil, then reduce to a simmer for 10-15 minutes or until the lentils are soft. Remove the cinnamon stick and bay leaves.
Meanwhile in a frypan, heat the ghee over medium heat and add the onion and cook until brown. Stir in the remaining spices and cook until fragrant.
Add the lentils and lemon juice into the frypan and mix well, cooking for another 5 minutes. Add the baby spinach and cook until the spinach wilts. At this point I normally like to add some additional water to the frypan and continue cooking until the dahl becomes the consistency of porridge.
Remove from the heat and stir through the chopped coriander and serve immediately with extra coriander and plain yoghurt!