On the off chance that you look into comfort nourishment in the word reference, coconut red lentil dahl will undoubtedly be recorded among the dishes that are useful for the spirit. It's warming, flavourful, brimming with lovely shading and makes for an exceptionally upbeat paunch. It's an ideal Fall dish and I know we're not exactly there yet, yet I might be beginning to dream of boots, sweaters, pumpkins and dim, blustery days. We just have a couple of brief a long time of Summer left here in Vancouver, so I won't wish for Fall right now, yet I'm happy it's practically around the bend. It's such an awesome season and an extraordinary time to get comfortable with coconut red lentil dahl.
This is an inconceivably simple dish to make and it just requires a couple of ordinary flavors and fixings. Beside flavors all you need are dried red lentils, canned coconut milk, onion and garlic.
Fundamentally you simply add everything to the pot and let it cook. Gradually, more than 30 minutes or so your home will start to load up with the fragrant scents of curry and coconut, two things that were simply intended to go together.
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INGREDIENTS
- 1 tbsp coconut oil
- 2 small yellow onions (625 g), diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1/2 tsp red pepper flakes
- 2 cups (375 g) dry red lentils
- 1 can coconut milk (full-fat or light)
- 3 cups water or vegetable stock
- fresh cilantro for serving
INSTRUCTIONS
- Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes, stirring frequently until soft.
- Add the spices, coconut milk, lentils and water or vegetable stock.
- Cook for 25-30 minutes until lentils are soft and it’s thickened up.
- Remove from heat and serve topped with fresh cilantro over brown rice, quinoa, or on it’s own.
For more detail : bit.ly/2K5QgBO
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