Warming Lentil Dahl

Serves: 4

Prep time: 10 mins

Cook time: 35–40 mins

Ingredients

  • 1 cup red lentils, rinsed well

  • 1 tablespoon ghee or coconut oil

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • 1 teaspoon turmeric powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ½ teaspoon mustard seeds (optional)

  • 1 small carrot, diced

  • 1 small zucchini or handful of spinach (optional for extra greens)

  • 3 cups water or vegetable broth

  • ½ cup coconut milk (or more for creaminess)

  • Juice of ½ lemon

  • Sea salt to taste

  • Fresh coriander to serve

Method

  1. Warm the ghee in a large pot over medium heat. Add mustard seeds (if using) until they pop, then add onion and sauté until golden and soft.

  2. Stir in garlic, ginger, and spices. Sauté for 1–2 minutes until fragrant.

  3. Add lentils, carrot, and zucchini, stirring to coat with the spices.

  4. Pour in the water or broth. Bring to a gentle boil, then reduce to a simmer.

  5. Cook uncovered for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy.

  6. Stir in coconut milk and salt. Simmer another 5 minutes.

  7. Taste and adjust seasoning add more coconut milk for creaminess 

  8. Serve warm, topped with fresh coriander and a squeeze of lemon