Easy Red Lentil Dahl with Coconut Milk
This red lentil dahl recipe is whipped up in under 30 minutes. It’s easy to make as it has minimal ingredients (but so much flavour)! The recipe is vegan thanks to the coconut milk.
Servings: 5
Calories: 451kcal
Cost: £0.93
Equipment
Ingredients
- 2 medium white onions, finely chopped (£0.18)
- 5 garlic gloves, minced (£0.69/3)=(£0.23)
- 40 g fresh ginger, roughly peeled & grated (£0.50)
- 3 carrots, sliced into thin moons (£0.29)
- 1 tin chopped tomatoes (£0.28)
- 1 tin coconut milk (£0.79)
- 1 bunch fresh coriander, torn with stems finely chopped (£0.50)
- 1 lime, ½ juiced + wedges to serve (£0.20)
- 200 g red lentils (£1.15/2)=(£0.58)
- 5 mini naan bread (£1.10)
- Optional - serve with a dollop of yogurt
Cupboard Essentials
- 750 ml veggie stock
- 1 tbsp coconut oil
- 1 tsp cumin
- 1 tbsp curry powder
- 1 tsp turmeric
- Salt
- Optional chilli flakes
Instructions
- Start by sautéing the onions in a large saucepan with a tbsp of coconut oil and a generous pinch of salt (olive oil will also work fine). Gently fry for around 5/6 minutes or until they are translucent.
- When the onions are translucent, add the garlic, ginger, coriander stalks, carrots and spices. Fry for another 2 minutes before adding the veggie stock, chopped tomatoes, coconut milk and lentils.
- Stir to combine and reduce the heat to a simmer and cook for around 30 minutes. Add salt to taste.
- Stir in the juice of half a lime & serve each portion with an optional swirl of yogurt & a sprinkle of fresh coriander. Finish off with a squeeze of lime and fresh coriander to serve.
Nutrition
Calories: 451kcal | Carbohydrates: 49g | Protein: 15g | Fat: 18g