This AMAZING Red Lentil Dahl is ready in 30 mins!

Red lentils cook quickly, without the need for soaking, which makes them a brilliant base for a speedy curry night. This red lentil dahl is creamy, lightly spiced and perfectly saucy – ideal for scooping up with warm chapati or naan. I love how the lentils break down as they simmer, turning into a velvety dish that feels comforting yet wholesome, all in under 30 minutes.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/red-lentil-dahl/

Ingredients:
1 tablespoon oil or ghee
1 onion peeled and finely diced
1 red bell pepper deseeded and finely diced
3 garlic cloves peeled and minced
1 tablespoon ginger paste
1 tablespoon garam masala
1 teaspoon turmeric
½ teaspoon paprika
½ teaspoon chilli flakes
¼ teaspoon ground fenugreek
300 g (1 ½ cups) dried red lentils, rinsed
720 ml (3 cups) vegetable stock
200 ml (7oz) tin full-fat coconut milk
¼ teaspoon salt
¼ pepper
2 tablespoons lime juice juice from approx. one lime
2 tablespoons salted butter

To Serve:
Natural yogurt
Fresh coriander (cilantro)
Chilli flakes

Instructions:
1. Heat the oil or ghee in a medium saucepan over a medium heat.

2. Add the onions and peppers and cook for 3 minutes, until slightly softened.

3. Add the garlic, ginger, garam masala, turmeric, paprika, chilli flakes and fenugreek and stir together to coat the onion and peppers in the spices. Cook for one minute.

4. Add the lentils, stock, coconut milk, salt and pepper.

5. Stir and bring to the boil, then simmer for 15 minutes, stirring often, until the lentils are soft and tender. Add a splash of water or stock if starts to look too dry.

6. Turn off the heat, stir in the lime juice and butter.

7. Swirl in a little natural yogurt, then serve topped with fresh coriander and chilli flakes.

Notes
Tip: This dahl freezes well. Simply cool, then freeze in portions in sealed containers. Defrost in the refrigerator overnight, then reheat in a pan, or microwave until piping hot.

#CookingShow #Recipe #lentils

red lentils cook really fast without the need to soak them first so they’re perfect for making a quick lentil dll and this doll is creamy a little bit spicy and really Saucy so it’s perfect for scooping up with a little bit of chapati add a tablespoon of oil or ghee to a medium saucepan and heat over a medium heat now add a finely diced onion a finely diced red pepper and fry together in the oil for about 3 minutes until slightly softened next in goes three minced garlic cloves a tablespoon of Ginger paste a tablespoon of garam masala a teaspoon of ground turmeric half a teaspoon of paprika half a teaspoon of chili flakes and/ qu of a teaspoon of fenugreek stir together so the spices coat the onion and cook for a further minute now add in 300 gram which is about one and 1 half cups of red lentils plus 720 mil which is about three cups of vegetable stock and 200 mil which is about 3/4 of a cup plus a tablespoon of canned full fat coconut milk we’re also going to sprinkle in a/4 of a teaspoon each of salt and black pepper stir together and bring to the boil then lower the heat and simmer for 15 minutes stirring often until the lentils are soft and tender then turn off the heat and stir in 2 tablespoons of lime juice and 2 tablespoons of salted butter and now we’re ready to serve I love to serve mine up with a swirl of natural yogurt topped with some fresh coriander and a few chili flakes and there you go that’s my red lentil dll you could serve this up as a main dish with some rice or you could serve it up as a side dish or as I like to serve it in a bowl just the way it is with some nice toasted chapati see you next time