💥Coconut Lentils - Dahl inspired 💥

Name: 💥Coconut Lentils - Dahl inspired 💥
Cuisine: Asian, Indian
Ingredients: 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; 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

7 steps

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

Updated at: Thu, 17 Aug 2023 14:10:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories3129.2 kcal (156%)

Total Fat130.7 g (187%)

Carbs375.8 g (145%)

Sugars36.9 g (41%)

Protein141.4 g (283%)

Sodium3925.4 mg (196%)

Fiber68.4 g (244%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tbspsghee

or coconut oil

1 Tbspground cumin

1 ½ tspground turmeric

1 tspmustard seeds

1 tspfennel seeds

1red onion

big, or white, finely chopped

3garlic cloves

fat, finely chopped

1.5 inchginger

finely chopped or grated

500gred lentils

1 litresveg stock

or chicken broth

400mlfull fat coconut milk

chilli flakes

or fresh chilli

2 handfulscoriander

big, halved & very finely sliced

Instructions

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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