Ingredients

Olive or coconut oil, for frying
2 onions, finely sliced
3 garlic cloves, minced
1-in./2.5-cm piece of fresh ginger, grated
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoon garam masala
4 teaspoon cayenne pepper
14-oz./400-g can chopped tomatoes 1
1½ cups/270 g dried red lentils
2 carrots, finely diced
2 cups/120 g kale, shredded
Salt and freshly ground black pepper
Steamed rice, for serve
Dahl is so hot right now! And that’s not just down to the high levels of chili, its comforting qualities, or because it’s vegan. Dahl earns top marks thanks to the fact it’s easy to throw together, even at the pinnacle of your hangover-the point in the day when you’re struggling to even string a...

Instructions

1.Heat enough oil to thinly coat the base of a large saucepan over a medium-high heat.
2.Add the onions, season to taste with salf, and cook for about 10-12 minutes, stirring occasionally, until they begin to caramelize.
3.Add a splash of water if the pan gets too dry.
4.Add the garlic and ginger and cook for another minute. Stir in the spices and cook for 1 more minute.
5.Add the tomatoes and cook until bubbling again, then add 950 ml/ 4 cups of water and the lentils. Cover with a lid and bring to a boil.
6.Add the carrots, cover, and simmer for about 20-30 minutes until the lentils are starting to break down and the carrots are tender.
7.Stir in some black pepper and the kale.
8.Turn off the heat, leave the pan covered, and let stand for 15 minutes before serving with rice, hot red pepper/dried chili flakes, cilantro/coriander, and a small drizzle of coconut cream.

Dahl is so hot right now! And that’s not just down to the high levels of chili, its comforting qualities, or because it’s vegan. Dahl earns top marks thanks to the fact it’s easy to throw together, even at the pinnacle of your hangover-the point in the day when you’re struggling to even string a sentence together. Lovely stuff.

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