Lentils are seriously a little nutrition powerhouse, they are an excellent source of plant protein, folate, magnesium and fibre, they are packed with protein and help to reduce cholesterol while stabilising blood sugar. Lentils are super affordable making this Dahl recipe a cheap but flavourful and nourishing meal, great for the cooler months!
Prepare onion, garlic and ginger and measure out spices into a small ramekin (makes cooking process easier)
In a medium cast iron pot, heat olive oil over a medium/high heat
Add onion and sauté for 2-3 minutes until becoming golden and translucent
Add garlic, ginger and curry leaves, stir well for another 1 minute
Add all spices (turmeric, cumin, garam masala, curry powder and chilli flakes) and stir quickly so as not to burn, add a little water to prevent sticking and create a paste consistancy
After a minute, add the rinsed red lentils, coconut milk, tomatoes and vegetable stock and stir to combine
Bring mixture to a boil then immediately turn down to a simmer and cover partially, set a timer for 30 minutes
While the Dahl is cooking, prepare your rice according to packet directions (I use a rice cooker)
After 30 minutes, lentils should be cooked, stir through most of the coriander (save some for serving) and fresh spinach leaves (if using)
Dish rice into bowls, top with Dahl, sprinkle with remaining fresh coriander leaves and squeeze over lime juice, add a dollop of coconut yogurt (if using)
Other options include serving with naan bread and adding some steamed greens on the side
Leftovers can be stored in an airtight container in the refrigerator and consumed within 3 days or frozen for up to one month for optimum freshness.