As it turns out, you can get a cold when you live in a hot country. Earlier this week, I taught 3 yoga classes in a row, and somehow after that I have a cold and no voice. What an unexpected side effect of my new job! This cold made me think back to when I was still working in corporate city life with a toddler at nursery… so I always had a cold. I used to cook this Red Lentil Dahl, full of ginger, garlic, and spice, and it would help me get over it. I hope you give it a go – your body will thank you!
Ingredients
- 2 tablespoons coconut oil
- 2-3 onions
- thumb of fresh ginger
- 4 garlic cloves
- 1 teaspoon turmeric
- 1 teaspoon chili flakes
- 400 grams red lentils, rinsed and drained
- 400 ml coconut milk
- 1 litre water or stock
- 1 bunch kale, rinsed, thick stems removed, and chopped – optional
- Salt, to taste
Optional ingredients / to serve
- Coriander / cilantro
- Avocado
- Rice
- Yogurt or Soured Cream
Red Lentil Dahl Instructions
- Pour the coconut oil into a large, deep bottomed frying pan set to medium heat.
- Chop and dice the onions, then add to the pan.
- Squash, peel, and chop the garlic cloves, then add to the pan.
- Use a dessert spoon to scrape the skin off of the ginger – it comes off easily and without a knife! Then slice and chop the ginger and add it to the pan.
- Add the turmeric and chili powder to the pan. Fry gently for 10 minutes.
- Add the rinsed lentils, the coconut milk and the water to the pot and increase the heat, watching carefully as it comes up to a boil. Stir, cover, turn the heat down to a simmer. Set a timer for 40 minutes.
- Then, prepare the kale, if using. Hold the stem firmly in one hand and use your other hand to grip the stem like you’re holding a pencil. Pull the leaves along the pencil-stem, and they come right off! Chop the kale, and add to the curry about 20 minutes in to cooking.
- Salt, to taste – about 1 teaspoon works for me but adjust for your taste.
Serve over Perfect Rice with a sprinkle of coriander (cilantro) and some avocado. Or just eat like a thick soup out of a bowl – yum!
This Red Lentil Dahl has been inspired by one of my favourite cookbooks – Good and Simple by Hemsley & Hemsley. I love it! Check it out.
5 responses to “Red Lentil Dahl”
Saving this recipe for our impending fall/winter season. Sounds delicious, and also full of body/immune-strengthening ingredients. Thank you for sharing!
Hi Beth! You are welcome! I hope you enjoy 🙂
[…] this with Red Lentil Dahl or Best Bean Veggie Burgers – it’s […]
[…] You can enjoy this dressing over salads, potatoes, broccoli, asparagus, coleslaw, really anything. It has a lovely tang to it and just the right amount of spice! I love this dressing on a colourful carrot and red cabbage slaw. It keeps well for 4-5 days in the fridge without getting soggy. It’s a great side dish addition to anything I’m making – Best Bean Veggie Burgers, Coconut Chicken Curry, or Red Lentil Dahl. […]
[…] and easy! I love to use coconut milk in my cooking – for example my Coconut Chicken Curry or Red Lentil Dahl – I add to soups and smoothies, too. I like to add it to a base of onions instead of stock […]