Coral Lentil Dhal with Coconut Milk and Coconut Strips - Main Course Recipe
Coral Lentil Dhal with Coconut Milk and Coconut Strips
Recipes for curry and dhal are at the top of our list when it comes to favourite comfort foods. One of the best things about them is that it's so easy to switch them up and add the veggies and herbs you have in the fridge. For a great, multi-purpose dhal base, we recommend vegetables that will hold up well in the liquid-y base, like sweet potatoes, carrots, squash, broccoli, or leeks. Same goes with staples and seasonings, like coral lentils, quinoa, coconut milk, and nuts. Pick a few favourites from the above-mentioned ingredients and make your own delicious custom dhal. Serve alongside some brown rice or naan bread for a warm, hearty, and comforting meal.
2 tbsp PRANA organic coconut oil
1 large onion
2 cloves garlic
1 tsp fresh ginger
1 cup coral lentils
2 cups water
2 cups coconut milk
5 kaffir lime leaves
2 tsp ground cumin
1 tbsp PRANA organic fair trade ground turmeric
6 pinches PRANA unrefined Algarve sea salt
PRANA organic fair trade whole black pepper, ground, to taste
10 cherry tomatoes Fresh cilantro, chopped
PRANA organic Classic original coconut strips, for garnish
Chop the onions and garlic, and grate the ginger. Chop the leeks into rings.
In a saucepan, heat the onions, garlic and leeks in the coconut oil and cook until the onions start to brown.
Add the lentils, cumin, turmeric, pepper and kaffir leaves, and cook for 2 minutes while stirring.
Add the water and coconut milk. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, until the lentils are cooked. Remove from heat.
Cut the cherry tomatoes into halves and add to the lentils. Season to taste.
Serve in a bowl (with or without brown rice) and garnish with cilantro, lemon juice and coconut strips.