Red Lentil Dhal

Vegetarian Dhal recipe that can be adapted to vegan or meaty, with any combo of veggies you like!

serves 4 with rice/naan

20mins dhal prep, 50mins dhal cooking, 22mins rice cooking

  1. Add the ghee in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. Sautée over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  2. Stir in the ginger, mushrooms and carrots and continue sautéing for another few minutes over medium heat.
  3. Add the dried spices. Stir well. Cook for a minute, until fragrant.
  4. Stir in the tinned tomatoes and coconut milk, 1/3 of the red lentils OR just the soup mix lentils (if using them), broth, and salt.
  5. add potatoes and any other veggies, except for spinach.
  6. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 20 minutes
  7. Add remaining lentils and simmer until the lentils are tender (approx 15mins). Stir occasionally to prevent the lentils from sticking to the bottom.
  8. Add more broth as needed to get preferred consistancy.
  9. To cook the rice, put rice and 1.5cups cold water with pinch of salt into saucepan. Bring to boil and reduced to simmer and cover. Simmer for 18 minutes, then remove from heat but leave lid on for 5 minutes before fluffing with fork.
  10. After cooking, stir in lemon juice and all of the spinach until wilted. Stir in the black pepper, and sugar (if using). Taste and adjust salt, if desired.
  11. optional https://www.google.com.au/amp/s/amp.theguardian.com/lifeandstyle/wordofmouth/2014/oct/02/how-to-make-perfect-naan-bread-recipe