Dahl is a wonderfully warming. comforting food at best, but when you add the richness of tomato and the creaminess of coconut it takes it to a whole new level of feel-good. Packed with some of natures most powerful anti-oxidant and anti-inflammatory ingredients (garlic, ginger, turmeric, cardamom, cumin…) and the clean, plant based protein and fibre you get from red lentils (approx. 18g protein per cup of lentils) this is about as good for you as it gets. It’s delicious served with brown rice, flatbreads or, as shown here, with crispy coconut kale which is a taste revelation. This is good to make in a batch as it keeps well chilled in the fridge for 3-4 days and, even on its own, provides a nutritionally balanced one bowl instant meal. It’s also a relatively low-cost dish, making it a good staple to go back to time and again.
Ingredients:
Serves 4 as a main
200 g red lentils, soaked in cold water for 30 mins and rinsed
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped
½ tsp cumin seeds
1 tsp ground cumin
1 tsp turmeric powder
½ tsp ground cardamom
1 tsp ground coriander
Salt and pepper to taste
1 inch fresh ginger finely chopped
250 ml boiling water
1 x 400g tin chopped tomatoes
1 tin coconut milk
1 tbsp tomato puree
To make:
1. Sauté the onion, garlic and ginger in the olive oil over a medium heat for 5 minutes
2. Add all the spices and seasonings and stir well to combine – sauté for a further 2 minutes
3. Add all the other ingredients and stir well. Simmer over a low – medium heat for 25-30 mins until the lentils are cooked and the Dahl has a thick consistency. Hot water can be added in small amounts if the consistency becomes too thick
4. Serve in a bowl topped with crispy kale
Crispy coconut kale
To make crispy coconut kale, wash 100g kale leaves (stalks off) and pat them dry. Place the kale in a big bowl and drizzle on a tablespoon of melted coconut oil and half a teaspoon of sea salt. Massage through the kale leaves making sure they’re all evenly coated. Spread the leaves out on a lined baking tray and bake in the oven at 175 c for 15-20 mins. They should be turning crisp but not burning. Eat hot from the oven or cold as a healthy snack!
