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Quick Spiced Lentils - Dahl Inspired
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Quick Spiced Lentils - Dahl Inspired

Cuisine Indian
Keyword easy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 tbsp vegetable oil
  • 500 g red lentils
  • 3 large garlic cloves finely chopped
  • 1 vegetable stock cube dissolved in 1 litre of boiling water
  • 400 ml of coconut milk from a tin
  • 1 large onion finely chopped
  • 2 tsp cumin seeds
  • 1.5 tsp ground ginger
  • Pinch chilli flakes
  • 1.5 tsp ground turmeric
  • Salt and black pepper
  • For decoration
  • Chopped fresh coriander
  • 1 small red onion
  • 1 large lemon
  • Sea salt
  • Small head cauliflower
  • 1 tbsp Vegetable oil
  • Salt and black pepper
  • Natural yoghurt
  • Sliced red chilli

Instructions

  • Preheat oven to 180C/ Gas 4. Break the cauliflower into bite-sized florets. Toss in 1 tbsp of vegetable oil snd season with salt snd pepper. Place in the oven and roast for 15 minutes or until cooked.
  • In a large saucepan add the vegetable oil and spices and cook briefly to release their aromas. Add in the chopped onion and cook for approximately 5 minutes on a medium heat until softened.
  • Add in the garlic and cook for 1 minute before adding in the lentils and the stock liquid. Turn up the heat and cook with a lid on for about 10 minutes. Stir often as to not let the lentil catch on the bottom. (They will if you aren’t careful!)
  • Meanwhile, make your pickled red onion by placing your finely sliced red onion in a small bowl. Cover with the juice of one lemon and season with a pinch of salt. Massage the onion in the juice for 30 seconds and then leave whilst the lentils cook to marinate in the lemon and salt mixture.
  • After the lentils have cooked for about 10 minutes add in the coconut milk. Turn the heat back down to medium and simmer with the lid off for a further 8-10 minutes so the sauce can thicken a little. If the lentils get too thick just add a little water to loosen.
  • To serve spoon the spiced lentils into a bowl and top with the roasted cauliflower, chopped coriander, natural yoghurt and pink pickled onions. Add finely sliced red chilli if using. Enjoy.