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Green Lentil and Vegetable Dahl
Plant based deliciousness at its best. Rich with spices and full of taste.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Ingredients
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 3 tbsp neutral oil
- 1 tbsp brown mustard seeds
- 2 tbsp cumin
- 1 tbsp cinnamon
- 2 tbsp curry powder mild or to taste
- 1 tbsp turmeric
- 1-2 long red chillis sliced
- 1 375ml tin coconut cream
- 1 head cauliflower broken into florets
- 1/2 small butternut pumpkin chopped into 2cm cubes
- 1 carrot diced
- 250 g frozen spinach
- 5 tbsp vegetable stock concentrate or 4 cups vegetable stock
- 1 400g tin diced tomatoes
- 1 tsp brown sugar
- 2 cups dried green lentils rinsed and drained
- 4 cups water (if using veg. stock concentrate)
Instructions
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Gently fry the brown mustard seeds in the oil in a large heavy stock pot. When they start to pop add the other spices and fry until fragrant. Pour in the coconut cream and stir. Then add the vegetables and vegetable stock concentrate and water or just vegetable stock. Then add the lentils and the brown sugar. Give everything a big stir and bring to the boil. Put the lid on the pot and turn the heat down to a simmer. Simmer everything (stirring from time to time) until the vegetables are soft and the lentils are tender. Serve with your choice of yoghurt.