Recipe Name

Ingredients

• 1-2 tbsp coconut oil or other neutral oil for frying
• 2 onions chopped
• 4 garlic cloves minced
• 2 tsp ginger minced (or more to taste)
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp paprika powder
• 1 tsp garam masala or other curry powder to taste
• 1 ⅔ cups (300 g) red lentils
• 3 ¼ cups (780 ml) vegetable broth
• 1 cup (240 ml) coconut milk
• 1 cup (240 ml) chopped tomatoes, optional
• salt and pepper to taste
• 2 tsp coconut sugar or to taste
• 2-3 tbsp lime or lemon juice or to taste

Instructions

1. Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavours.
2. Rinse the lentils under cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer.
3. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
4. Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.

*Source: https://biancazapatka.com/en/red-lentil-dahl/#recipe *