Vegan Coconut & Lentil Dahl
This deliciously creamy lentil dahl is filled with flavour and spice yet deceptively simple to make. Better yet, this uses everyday ingredients you most likely already have in your panty! The lentils cook down over time and thicken the curry, and the final dashes of coconut milk make it oh so creamy and balanced! Please give this a try and let me know what you think!
4 tablespoons of olive oil or coconut oil
1 brown onion, diced
2 stalks of celery, diced
2 cloves of garlic, finely diced
7 small to medium mushrooms, sliced
1 cup of lentils to 3 cups of water
3 teaspoons of red chilli flakes (or to taste)
3 teaspoons of salt
1 teaspoon whole cumin seeds
2 teaspoons freshly cracked black pepper
2 teaspoons of dried ground turmeric
3 teaspoons curry powder
1 teaspoon of paprika
1 teaspoon of ground ginger
3 tablespoons of tomato paste
2x 400g canned tomatoes
1-1.5 cups of water
1x 400 ml can coconut milk
A bunch of spinach, kale, or any other vegetables you would like to add (optional)
chilli oil to serve (optional)
greek yoghurt to serve
In a large saucepan prepare the lentils. From dry cook 1 cup to 3 cups of water (salted if you wish) until tender then drain and set aside. (Or use packet instructions/ or canned lentils if you wish)
In a large dutch oven or pot on a medium heat, heat the oil then add the chopped celery, onion, mushrooms, and garlic. Add the spices and cook for 7-10 minutes until onion is translucent and the spices are fragrant (but be careful not to burn the garlic).
Add the tomato paste then cook while stirring for 3 minutes or until the tomato paste darkens. Add the canned tomatoes, lentils, and water, then bring to the boil. Reduce heat to medium-low and cover the pot. Cook for at least 30 minutes, stirring very occasionally (maybe once every 10 minutes), however the longer you cook the Dahl the more flavour it will develop!
Lastly, add the coconut milk and greens (if you are using), then simmer on a low heat for a further 10 minutes. Taste for seasoning, and adjust with more salt and pepper if necessary.
To serve, pour ladlefuls into bowls and top with spoonfuls of greek yoghurt and sprinkles of parsley. (I also topped mine with some delicious chilli oil for extra heat!) Please enjoy!