Name: Red Lentil Dahl
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 2 tablespoons coconut oil (, divided); 1 large onion (, diced); 2 garlic cloves (, minced); 400 g red lentils (, rinsed and picked over (removing any unwanted elements)); 1.4 litres water or gluten free vegetable stock; Fine sea salt; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon ground turmeric; 1 teaspoon chilli powder; 1 red chilli pepper; 1 cinnamon stick

Red Lentil Dahl

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

1 5

1 15

What you'll need

2 tablespoons coconut oil , divided
1 large onion , diced
2 garlic cloves , minced
400 g red lentils , rinsed and picked over (removing any unwanted elements)
1.4 litres water or gluten free vegetable stock
Fine sea salt
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 red chilli pepper
1 cinnamon stick

Method:

In a large pot, heat 1 tablespoon of coconut oil over medium-high heat. Add half the onion and fry, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the lentils, water, or stock, and 1 teaspoon salt. Bring to a boil, lower the heat, cover the pot, and simmer for 1 hour or until lentils reach desired texture. Top up the water if needed.
Grind together the coriander, cumin, turmeric, and chilli powder. Heat the remaining tablespoon of oil in a pan. Add the ground spices and cinnamon stick, cook until fragrant, 1 – 2 minutes. Add the red chilli and remaining half of the onion. Cook for about 5 minutes or until the onion is tender. Remove the cinnamon stick and stir into the lentils. Season to taste with salt.

Nutrition

N/A

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