Comforting Lentil Daal (Ve)

Transport your tastebuds with this Comforting Lentil Daal. This vegan dish is packed with aromatic spices and creamy coconut milk, making it a wholesome, warming meal. High in protein and fibre, this daal is not only delicious but also nourishing, with ingredients that support your immune system, making it perfect for a cosy night in.

Serves: 4

Ingredients

• 1 teaspoon chilli flakes
• 1 teaspoon turmeric
• 4 teaspoons garam masala
• 1 teaspoon caster sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek
• 1 large onion
• A handful of fresh coriander
• A 3 cm piece of fresh ginger
• 3 garlic cloves
• 2 tablespoons olive oil
• A dash of salt
• 0.5 tablespoon ground cumin
• 200g red lentils
• 1 x 400g can of chopped tomatoes
• 500ml vegetable stock
• 1 x 400g can of full-fat coconut milk
• 75 ml of boiling water (optional)

Method

1. Prepare your ingredients: Separate the coriander leaves from their stems. Finely chop the stems and roughly chop the leaves.
2. Peel and finely grate the garlic cloves.
3. Scrape the skin off the ginger with a spoon and grate it finely.
4. Heat the olive oil in a saucepan over medium heat.
5. Saute your onions: Add the chopped onion and salt, stirring for 5–7 minutes until the onion softens.
6. Stir in the garlic, ginger, chilli flakes, and chopped coriander stems, cooking for 2–3 minutes.
7. Spice it up: Add the cumin, turmeric, garam masala, caster sugar, ground coriander, and fenugreek. Stir for about 30 seconds.
8. Rinse the lentils and add them to the pan, stirring for 1 minute.
9. Pour in the chopped tomatoes and mix them with the lentils, bringing the mixture to a gentle simmer.
10. Let simmer: Stir in the vegetable stock and coconut milk, ensuring everything is well combined.
11. Return to a gentle simmer, cover the pan with a lid, and let it cook for 35–40 minutes, stirring occasionally to prevent sticking.
12. Once the daal has thickened, remove the lid, taste, and adjust seasoning if necessary.
13. If the lentils are still firm, stir in 75 ml of boiling water, cover, and simmer for another 3–5 minutes.
14. Dish out: Finally, stir in the roughly chopped coriander leaves and serve the daal immediately.

You may enjoy these recipes next:

• Roasted Veggie Lasagna (Ve)
• Spicy Thai Red Curry (Ve)
• The Best Vegan Pizza! (Ve)