Creamy Red Lentil Dahl

Name: Creamy Red Lentil Dahl
Cuisine: Asian, Indian
Ingredients: 2 cups of red lentils; 1/4 cup coconut oil; 2 onions (finely sliced); 5 garlic cloves (minced); 2 tbsp fresh ginger (grated); 2 carrots (grated); 2 tsp cumin; 2 tsp coriander; 1.5 tsp turmeric; 1 tsp paprika; 1/2 tsp curry powder; 3 cups of bone broth (or low salt vege stock); 1/2 cup coconut cream (I use Ayam); 1 cup spinach (I use frozen and defrost it prior to cooking); 1/2 cup peas (defrosted)

2 steps

Creamy Red Lentil Dahl Dahl is the perfect comfort dish for cooler weather, is full of beautiful spices as well as so many vitamins, minerals and iron from the lentils! This recipe is also baby friendly so would be great for spoon fed or self feeding babes. My toddler Oscar absolutely loves this meal - I hope your family enjoys it as much as we do! 2 cups of red lentils 1/4 cup coconut oil 2 onions (finely sliced) 5 garlic cloves (minced) 2 tbsp fresh ginger (grated) 2 carrots (grated) 2 tsp cumin 2 tsp coriander 1.5 tsp turmeric 1 tsp paprika 1/2 tsp curry powder 3 cups of bone broth (or low salt vege stock) 1/2 cup coconut cream (I use Ayam) 1 cup spinach (I use frozen and defrost it prior to cooking) 1/2 cup peas (defrosted) Optional: pinch of salt if your little one is over 12 months or just season your own bowl when you serve Cover your lentils in water and soak them for at least 2 hours before you start cooking. Grab a pot, add the coconut oil and heat over medium heat. Add the onions and cook them for about 15 min until they are really soft. Add the garlic, ginger and grated carrots then cook for another few min. Next add all the spices and cook until fragrant. Using a sieve, drain the water from the lentils, then add the lentils and broth/stock to the pot. Bring to a boil, then once boiling, pop the lid on and reduce the heat to really low and simmer for about 20 min. Next add the coconut cream, stir to combine then cook on low for another 10 min. Finally add the spinach and peas and stir through for another 5-10min. It’ll take a bit longer if the peas and spinach are added straight from the freezer! Serve with crispy roast potatoes or basmati rice and some naan bread! Sam and I also add chilli flakes on top of ours too. This recipe makes a big batch (probably serves 6 adults) so we usually freeze at least half. Dahl is a perfect postpartum meal for mums too. I’m going to be making a few batches of this for the freezer before baby arrives! Enjoy 💛

Updated at: Mon, 26 Feb 2024 23:34:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2674.1 kcal (134%)

Total Fat72.6 g (104%)

Carbs385.9 g (148%)

Sugars61.6 g (68%)

Protein137 g (274%)

Sodium1166.7 mg (58%)

Fiber54.5 g (195%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupsred lentils

2 Tbspfresh ginger

grated

2carrots

grated

2 tspcumin

2 tspcoriander

1 ½ tspturmeric

1 tsppaprika

½ tspcurry powder

3 cupsbone broth

or low salt vege stock

½ cupcoconut cream

I use

1 cupspinach

I use frozen and defrost it prior to cooking

½ cuppeas

defrosted

Instructions

Step 1

Cover your lentils in water and soak them for at least 2 hours before you start cooking. Grab a pot, add the coconut oil and heat over medium heat. Add the onions and cook them for about 15 min until they are really soft. Add the garlic, ginger and grated carrots then cook for another few min. Next add all the spices and cook until fragrant.

Step 2

Using a sieve, drain the water from the lentils, then add the lentils and broth/stock to the pot. Bring to a boil, then once boiling, pop the lid on and reduce the heat to really low and simmer for about 20 min. Next add the coconut cream, stir to combine then cook on low for another 10 min. Finally add the spinach and peas and stir through for another 5-10min. It’ll take a bit longer if the peas and spinach are added straight from the freezer!