💥Coconut Lentils - Dahl inspired 💥

Quick Cosy Coconut Lentils👇🏽with tangy onions to top 💥 takes 25 mins & makes 6 hearty bowls so I’ve got bonus leftovers for lunch tomorrow so I’m ticking that little investment ‘cook off’ off the list and making space for some yoga or a proper chunk of reading time or just a doze in front of the telly 🙋🏻‍♀️ 💥Coconut Lentils - Dahl inspired 💥 2 tbsps ghee or coconut oil 1 tbsp ground cumin / 2tsp cumin seeds 1.5 tsp ground turmeric 1 tsp mustard seeds 1 tsp fennel seeds 1 big red or white onion, finely chopped 3 fat garlic cloves, finely chopped 1.5 inch ginger, finely chopped or grated 500g red lentils 1 - 1.2 litres veg stock or chicken broth 400ml full fat coconut milk Pinch chilli flakes or fresh chilli 2 handfuls coriander, stems chopped Salt & pepper, to taste For pickled onions: 1 big red onion, halved & very finely sliced Juice 2 limes & little zest or 1 big lemon Good pinch sea salt To serve: Full fat or coconut yoghurt

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For pickled onions: 1 big red onion, halved and finely sliced add Juice 2 limes and little zest or 1 big lemon, Good pinch sea salt

Step 2

1. In a large wide saucepan, toast the fennel and mustard seeds for a minute until they start to pop, then add the cumin, turmeric & ghee/oil.

Step 3

2. Add onion sea salt, turn up the heat and fry for 5 mins while you get on with chopping everything else.

Step 4

3. Add garlic, ginger, fresh or dried chilis for a few mins then add lentils & stock/broth, stir, turn up the heat to high pop the lid on & simmer for 10 mins. Give a stir every now and then so lentils don’t catch at the bottom.

Step 5

4. Meanwhile, finely slice the red onions, scrunch & massage them in a bowl with lime juice and salt for 30 seconds then leave them to bathe in the salty lime juice where they’ll go bright pink & delicious.

Step 6

5. After the lentils have cooked for 10 mins, add the coconut milk & simmer on a medium heat for a final 5 mins. Take the lid off to thicken it up if you like it.

Step 7

6. Finely chop the coriander stems, add to the curry & once the lentils are tender, season to taste, serve up, top with yoghurt, pickled onions, coriander leaves 🌱

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