Sort ingredients
ehouf
QR Code
Listen
Pdf
Heat oil in a large soup or sauce pan over medium heat.
Add onions, garlic and ginger and sauté until onion is translucent and soft.
Add all the spices and cook for about 30 seconds more to bring out their flavors.
Add in chopped tomatoes, lentils, vegetable broth and ¾ of the coconut milk. (Give lentils a good wash in a sieve before adding them).
Season with a pinch of salt. The amount of salt you'll need depends on how salted your veggie stock is!
Bring to a boil, then reduce heat and let simmer without a lid on low heat for 15 minutes or until lentils are soft (will depend on the type of lentils you use) and your dahl has a creamy texture.
Gradually add more veggie broth if the lentils still aren't soft.
Taste and adjust spices.
Add in the rest of the coconut milk and let simmer for another 5 minutes.
If the dahl is too thick, add a little bit more broth or coconut milk until desired texture.
Serve with rice and/ or naan bread.