Coconut Green Lentil Dahl

Comfort food ...

Ingredients (serves 4) 

1 tsp rapeseed oil
4 fat cloves of garlic crushed
400g dry green lentils
300g pack of cherry tomatoes halved
One can of full fat coconut milk 
250 ml of almond milk 
One can of reduced fat coconut milk 
1 heaped tsp each of: Ground cumin, garam masala, tumeric, paprika and stock powder
1 level tsp of chilli flakes or two de-seeded red chillies chopped
Handful of fresh chopped coriander

2 tbs tomato ketchup

Method

Gently fry the garlic in the oil with some salt taking care it doesn't burn. Add a splash of water if it is too dry. Then add the dry spices followed by the halved tomatoes. Stir well letting the juices run into the spices. Then add the lentils followed by the two different cans of coconut milk.

Bring to a boil and then simmer for about 45 mins. As the dahl thickens add the almond milk and stir.

It will need regular stirring so as to avoid sticking to the bottom of the pan. Also you will need to add regular splashes of boiling water as the lentils absorb the liquids.

When the lentils are soft season with more salt and pepper.

Serve with fresh coriander stirred through at last minute and serve with some tender broccoli and /or cauliflower OR just plain brown rice. This dish improves with freezing.

👀 DID YOU KNOW?

After India the biggest producer of lentils is Canada.