Well, do I have a mid-week treat for you? This is family tested and child approved and will be your ‘go to’ bowl of goodness to perk up any mid-week slump. I’m so excited to share this recipe with you. This is one of those meals that we have on a regular basis and is by far my children’s favourite dinner. It’s been tried and tested on vegans and non-vegans alike and everyone asks for more each and every time we have it. It is such a cheap and easy way to get so much goodness into you and your family. And it really is truly delicious!
You can tailor this recipe to your own personal taste but as I cook for two little ones who aren’t a fan of things that are spicy, this is the tame version which is more fragrant than hot. However, if you love the ‘tongue tingle’ like I do feel free to whack a whole load of chopped red chillies in before, during or after cooking.
We cook this meal in our cast iron pan because this sort of tomato based sauce reacts really well with the iron to ensure you get plenty of nutrients into your dish. As vegans we are always trying to find ways to increase our nutrient levels and I love how using this type of cookware can increase the power of your food in such a simple way. However, if you don’t own cast iron pans you can also cook this in any deep pan dish you enjoy using.
- 1 tsp olive oil
- 200g red lentils
- 500ml veg stock
- 1 tablespoon of fresh ginger
- 4 cloves of garlic
- 1/2 teaspoon peppercorns
- 1 teaspoon garam masala
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 teaspoons turmeric
- 1 teaspoon onion powder
- 1 400ml tin of coconut milk (full fat)
- 400ml passata
- 1 lemon
- Coriander to serve (optional)
- Rinse the lentils and set aside
- Grind all of the spices and pepper in a pestle and mortar
- Chop the garlic and ginger finely and fry in the olive oil until soft.
- Add the stock
- Add the lentils
- Add the spices
- And the coconut milk
- Add the passata
- Heat gently and stir often (like you would a risotto) until all of the juices have absorbed.
- Add the lemon and coriander.
- Serve with either rice and broccoli or bread and Popadoms for dipping.
I know it may seem like you need to buy a lot of ingredients for this dish but they are all pretty cheap and you only use a small amount so they will last a long while. You can also use these spices in many other recipes, especially our scrambled tofu ‘egg’ #bestveganfoodever!
I hope you guys enjoy this recipe as much as we do. We’d love to hear of any other ways that you enjoy your dahl too. Let us know!