A dahl is a lentil curry, and this was my first time making it, and it certainly won't be the last. The whole family enjoyed it, especially my sceptic husband who always questions dinners that are meatless!
Serves 4
Ingredients
2 Tbsp extra virgin olive oil
1 onion, diced
3 garlic cloves, finely chopped
1 Tbsp ginger, grated
Half a leek, finely chopped
2 carrots, finely chopped
1 tsp each of ground cumin, ground coriander, ground turmeric, garam masala
400ml coconut milk
2 cups water
1 cup dried split red lentils
1 tsp sugar
1/2 tsp salt
2 large handfuls of baby spinach
Juice of 1 lemon
Method
Heat oil in a large saucepan on medium heat and cook the until until soft, before adding the garlic and ginger and cooking for another minute.
Add the spices and cook until fragrant, then add the chopped veggies and a small splash of water and cook for another 5 minutes.
Add the coconut milk, water, lentils, salt and sugar and bring to the boil, then cover partially and reduce heat to a simmer and cook for about 20 minutes. Stir a few times to prevent the lentils from sticking to the bottom of the pot and add some extra water if it looks like it's drying out.
Stir the spinach and lemon juice through the dahl at the end, and season with salt and pepper, if needed.