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