Coconut & lentil dal
Gluten-free
We have checked the ingredients as written, but we are not dietitians and brands vary — stock cubes, sauces, oats and spice mixes can all contain gluten. Please check every label, especially if you have coeliac disease.
This recipe is easy to make. And is absolutely delicious
The spices can all be sourced from Alston Wholefood Shop (https://alstonwholefoods.com), where they will give you as small or as large amount as you want. They are pennies to buy. Well worth buying the spices as these same spices could be used for other recipes - ie Bombay Potatoes
Happy eating!!
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Method
- Place a pan over a medium heat.
- Add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes.
- Stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
- Bring the mix to the boil, before reducing to simmer over a low temperature.
- Leave to cook, uncovered, for about 1 hour until thick and creamy – making sure to stir it every 10-15 minutes, ensuring it doesn't stick to the bottom of the pan and adding a splash of water if it feels like it's drying out.
- Once cooked, stir through a little more salt and serve. Great with avocado, chilli flakes and coconut yoghurt.
- ENJOY