Coconut and Lentil Dahl with Avocado
Ingredients
- - 400g of dry green lentils
- 2 cups - 2x 400 ml tins of coconut milk - 3 cloves of garlic
- finely chopped - 2 large tomatoes
- chopped into small pieces - 1 teaspoon of ground cumin - 1 teaspoon of curry powder - 1 teaspoon of paprika - Salt and pepper to taste
Preparation
To make the vegan coconut and lentil dal Place a pan over a medium heat and add the chopped garlic with olive oil and salt, let that cook for a minute or two before adding all the spices followed by the chopped tomatoes
Stir well, letting them fry together for a few minutes before stirring through the lentils, followed by the coconut milk
Bring the mix to the boil before reducing to simmer over a low temperature, leave to cook uncovered for about an hour until thick and creamy – making sure to stir it every ten to fifteen minutes, ensuring it doesn't stick to the bottom of the pan and adding a splash of water if it feels like it's drying out
Once cooked, stir through a little more salt and serve
We love it with avocado, chilli flakes and coconut yoghurt
