Red Lentil Dahl with coconut rice

Esmee Tanis from Goeree-Overvlakke, studing master of Societal Transitions has submitted this recipe for our Co-Ex Challenge. What she likes about this dish is that it is traditionally vegan. It is a very cultural dish in India, and also very much appreciated by non-vegan/vegetarians, as you for example do not miss cheese or meat because it is not supposed to be in there.

Ingredients

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  • 2

    tbsp

    coconut oil or other neutral oil

  • 2

    onions chopped

  • 4

    garlic cloves minced

  • 2

    tsp

    ginger paste

  • 1

    tsp

    turmeric

  • 1

    tsp

    coriander

  • 1

    tsp

    cumin

  • 1

    tsp

    paprika powder

  • 1

    tsp

    garam masala

  • 300

    g

    red lentils

  • 750

    ml

    vegetable broth

  • 240

    ml

    coconut milk

  • 240

    ml

    chopped tomatoes

  • 1

    tbsp

    lime or lemon juice

  • 4

    tbsp

    non-dairy yogurt (to garnish)

  • coriander leaves (to garnish)

Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.

Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.

Add the coconut milk and strained tomatoes and simmer another 5-10 minutes, or until the lentils are tender. Season with salt, pepper, and lime juice to taste.

Serve the dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander. Serve with rice.