For me, there is not much cosier than coconut dhal or a slow cooker dish. Today though I am sharing the coconut dhal recipe, I have just enjoyed under a blanket on the sofa on this cold rainy day.
I used to avoid lentils because there was no way I would remember to soak them. This recipe cheats a little with the canned lentils, and it’s so worth it. Coconut dahl on the table within about 20 minutes. The left overs only get better in the fridge for the next day too
I know this sounds crazy, but I love a dollop of peanut butter on this. Don’t know it until you try it!
Cosy Coconut Lentils
- 2 cans green lentils (rinsed in cold water)
- 1 bunch fresh coriander leaves (finely chopped)
- 1 x Onion (finely chopped)
- 1 x Vegetable stock cube in 750ml Boiled water
- 1 x 2 inch piece of fresh root ginger (finely chopped)
- 1 tsp Ground turmeric
- 1 x Garlic clove (minced)
- 1 x Sachet coconut sachet
- 1 tbsp Olive oil
- 200 g Red lentils (rinsed in a sieve with cold water)
- Fry the chopped onion in a pan until soft
- Add the turmeric, minced garlic and finely chopped ginger. Fry for a further 2 minutes
- Rinse the red lentils in a sieve under the cold water tap until the water runs clear. Add to the pan, along with the drained and rinsed cans of green lentils. Add the stock water. Grate the solid coconut cream in too. Stir and bring to a simmer. Stir and leave to simmer for 20 minutes, until the red lentils are soft.
- Add the roughly chopped coriander and squeeze in lemon to taste. Serve in a bowl and get cosy under a blanket 🙂