Red Lentil Dahl with Coconut Milk

2 tablespoons olive oil
2 cloves of garlic, minced
1″ ginger, minced
1 onion (small/medium) chopped
1 cup tomatoes chopped
1-2 tablespoons madras curry powder OR 1 tsp each turmeric, cumin and coriander
2 green chili or
¼ cayenne (optional)
3 cups water
1 cup red lentils, well rinsed
¼ cup coconut milk
½ lemon juiced
½  bunch of cilantro
½ teaspoon sea salt
  1. Heat olive oil in a soup pot on medium heat.  
  2. Add curry/spices,  chilies/peppers, garlic, ginger, onions and tomatoes, sauteing until onions are soft. 
  3. Add water and lentils, bring to a boil, then turn down to a simmer. Cook for 20-30 minutes, until lentils are soft, you may need to add extra water if the water absorbs but the lentils aren’t fully cooked.  
  4. Stir in coconut milk, lemon juice, cilantro and salt (to taste).

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