Lentil Dahl with Potato

Ingredients

• 2 cups Red lentils dried
• 750 ml Vegetable stock
• 400g Crushed tomatoes canned
• 270 ml Coconut milk
• 1 large Onion diced
• 2 Garlic cloves minced
• 1 Tbsp Ginger minced
• 1 Tbsp Curry powder
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1/2 tsp Chilli powder
• 1 tsp Garam masala
• 2 Tbsp Olive oil
• 500g Potatoes peeled and cut into 2.5 cm cubes

Instructions

1. 1

   Rinse red lentils to remove any impurities and set aside to drain

2. 2

   In a large fry pan or large saucepan heat the olive oil add onion and sauté until translucent

   
   

   Add the ginger and garlic to the pan and sauté until fragrant (about a minute)

   
   

   Add the cumin, turmeric, curry powder and chilli powder (see notes) and sauté until fragrant (about 30-40 seconds) Take care not to burn the spices.

   
   

   Put the can of crushed tomatoes into the pan and stir well and keep cooking until the liquid has reduced slightly.

   
   

   Add the vegetable stock, coconut milk, drained red lentils and potatoes to the pan and stir to combine all the ingredients.

   
   

   Cook until the lentils have softened and the potatoes are cooked. If the consistency is too thick add a little more water to the pan.

3. 3

   Add the garam masala to the pan and stir through.

   
   

   If you like coriander (cilantro) you can add some fresh chopped coriander now.

4. 4

   Serve with rice and/or warmed Naan bread brushed with vegan butter