Prep time
10 mins
Total cook time
50 mins
Serves
5 people
Level
Easy
About the recipe
This delightful French-style dahl is vegan, protein-packed, and a veggie delish! My kid’s always jump up and down when they hear we are having this dish. The coconut cream, spices, aromas, and hearty lentils and veggies, fill those bellies full of nutrition.
Ingredients
- 1 ½ cups (300 g) dry red lentils
- 800 mL of water
- Optional bouillon cube
- 4 tablespoons of tomato concentrate
- Salt and pepper
- 200 mL of full fat no-sugar coconut cream
- 3 handfuls of fresh spinach
- About 30 (250 g) of cherry tomatoes cut in halves
- 2 shallot onions cut in slices
- 2 garlic cloves, diced
- 1 tsp tumeric
- 1 tsp coriander
- 1 tsp cumin
- 2 tsp ginger
- ½ tsp cayenne pepper
- 1 ½ tsp curry
Décor on top: coconut cream
Optional: Serve over basmati rice
Preparation
- In a large pot, heat up the oil and sauté the shallot and garlic for 5 minutes.
- Add the spices, mix, and sauté for two minutes.
- Add the red lentils, hot water, optional bouillon cube, and tomato purée, mix, cover, and cook on medium heat for 15 minutes. Stir every five minutes so that the bottom does not overcook. If the dahl is cooking too hard (bubbling strong) then turn the heat down.
- Once the lentils are over half way cooked, add the following ingredients: coconut cream, spinach, and cherry tomatoes. Turn the heat down to low-medium and let the dahl finish with a gentle cooking. Mix occasionally. It may take an additional 10-15 minutes to finish cooking.
- If you find the dahl needs more liquid, add more coconut cream or water. The consistency if the dahl should be a little thinker than soup.
Serve a nice ladle full of the dahl over rice and dress with coconut cream on top. Enjoy!
