Red lentil dal
Silky coconut lentils topped with sizzling, spiced garlic oil.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4 people
- Vegan
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Rice200 g
- Sunflower oil3 tbsp
- Onion1
- Carrot150 g
- Garlic3 cloves
- Curry powder2 tsp
- Red lentils250 g
- Coconut milk200 ml
- Baby spinach75 g
- Ground cumin1 tsp
- Chilli flakes½ tsp
- Lemon½
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the rice on to cook. Rinse the lentils in a sieve under cold water until it runs clear.
Cook the chopped onion and grated carrot in a tablespoon of oil over a medium heat for 5–6 minutes. Add one crushed garlic clove and the curry powder and stir for 30 seconds.
Add the lentils, 700 ml water and the coconut milk, season with salt and simmer for 15–18 minutes, stirring often, until the lentils have broken down into a thick, creamy dal. Stir in the spinach.
Meanwhile, heat the rest of the oil in a small pan and fry the remaining thinly sliced garlic with the cumin and chilli for 1–2 minutes, until the garlic is pale gold.
Squeeze lemon juice into the dal, taste and season, then spoon the hot spiced oil over the top to serve. Serve with the rice.