Brown Lentil Dahl – filling and tasty. A lovely side dish, this was recipe tested and given the thumbs up. I wanted to make a dahl with red lentils only to discover I didn’t have any so I made this with brown lentils instead. You can substitute for red lentils if you want a smoother dahl. This dish stands alone as a main dish, just add some poppadoms and cucumber.
“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka
Brown Lentil Dahl
Serves 8 as a side dish
1 brown onion
1 clove garlic
1 small piece of fresh ginger
1 red capsicum
1 bunch fresh coriander
1 teaspoon turmeric
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
300 g dried brown or red lentils
1 x 400ml tin coconut milk
1 cup baby spinach
What do I do now?
Put the onion, garlic, ginger, chilli, red capsicum, coriander, salt and pepper into a food processor and blitz until fine.
Fry the spices in a tablespoon of olive oil. Add the blitzed vege mix and cook for 5 minutes until fragrant. Add the red lentils, water and coconut milk.
Bring to boil. Stirring regularly. Simmer for 15 minutes, add the baby spinach before serving.
Anything else I should know?
The flavour will continue to develop over a couple of days, so make extra and enjoy this over a few days.