I’ve been experimenting in the kitchen A LOT during lockdown (i mean, what else is there to do other than work), and have now gone full vegan.
This is one of my fave new recipes: Red Lentil Dal.
- 3 x cups dry red lentils
- 1 x onion roughly chopped
- 1 x cup of canned chopped tomatoes
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tbsp salt
- 2 tbsp oil (your choice)
- 2 tsp cumin seeds
- 1 tsp black or yellow mustard seeds
- 1/2 onion finely chopped
- 1 x can coconut milk
HOW TO MAKE
- Combine the roughly shopped onion, lentils, tomatoes, cayenne pepper, coriander, ground cumin, turmeric and salt in a pan on a medium heat so that all the flavours mix together
- Add 7 cups of water and bring up to simmer
- Cook uncovered for 30 minutes, or until the lentils are nicely cooked
- In a separate frying pan, add the oil and warm over a medium heat
- Add the cumin and mustard seeds
- Cover the pan and wait for the mustard seeds to start popping. Usually only takes about 30 seconds
- Once they start popping, add the finely chopped onion until lightly browned
- Once the lentil mixture is cooked, add the seed mixture to it along with the can of coconut milk
- Simmer for a further 10 minutes
- Serve on it’s own, or with rice or quinoa.
This made 4 decent sized portions that I served with quinoa, and an extra large portion for the freezer.