Vegan red lentil dahl

Author: Victoria Abraham @victoria_abraham_nutritionist  

Vegan red lentil dahl main image Vegan red lentil dahl image

A simple and cost efficient yet nutritious meal. Served with a side plate of salad and a small serve of basmati rice fir the family to enjoy.

  • 1.5 cups of dry red lentils
  • 1 400g tin of diced tomatoes
  • 4 garlic cloves
  • 1 onion
  • 1 tbsp garlic
  • 1 tbsp cumin seeds
  • 1 tbsp turmeric powder
  • 3 tbsp coco oil
  • 1 tbsp mustard seeds
  • 1/2 tbsp chilli flakes
  • 1 tsp coco sugar Water Sea salt for seasoning
  • 2 cups of spinach or chopped up chard leaves
  • Fresh coriander

Rinse wash the dry lentils in water then add to a saucepan and simmer in a pot with enough water for 5 minutes. Drain lentils after 5 minutes. In a frying pan over medium heat, add the spices to a dry pan for 1 minute before adding in the coconut oil, garlic, onion and ginger. Stir until the onions have softened then reduce heat to low and add the lentils and tomatoes and simmer for 15 minutes. Season with salt to your taste and add two tablespoons of water at a time if the dalh starts to become dry. (May need to do this several times) Stir through the leafy greens and garnish with as much or as little fresh coriander as you please. We love coriander in this house so we used half a bunch! Served with basmati rice and a side of salad