Red lentil dahl

Easy, One pot, Leftovers, Freezes

Source: Very loosely based on Nora Cooks [10]

Pictured with sour cream, zucchini and quinoa.

Ingredients

• Red lentils, about 60g dry per serving.

• A small can of crushed tomato

• Onion

• Garlic

• Ginger

• Coconut oil - I use this instead of coconut milk. If you decide to include that, use olive oil instead

For the seasonings:

• Turmeric powder

• Garam masala

• Chilli powder, optional

I never have these around, instead I grind up a combination of the constituents of garam masala that I have.

Steps

Dice all the aromatics, then fry them in oil starting with ginger, then onion, then garlic. Add the dry seasonings and toast it for a few seconds.

Rinse the lentils thoroughly and add them to to pot, together with the diced tomato and salt.

Simmer for 15 minutes or until the lentils are quite soft.