Coconut Lentill Dahl

This is a recipe that I had during a recent stay at Woodbrooke Quaker Study centre in Birmingham. I went home and managed to put this together and it is a fairly accurate recreation of that dish, I hope you enjoy.   

Coconut Lentil Dahl (vegan) – Mild to hot depending on the Garam Masala used.

6 - 8 portions

Ingredients

400g Red Lentils, rinsed until water runs clear

250g finely diced onion

250g grated carrots

3-4 (about 250g) sticks of celery finely diced

3-4 large garlic cloves minced

1 tablespoon Garam Masala

(powder or paste)

2 table spoons of coconut oil

1 400g tin chopped tomatoes

1 tablespoon of tomato paste (Optional)

400mls Tin coconut milk

750-1000mls of Vegetable stock or water and stock powder/cube

Ground Black pepper and dark soy sauce (I use Kokkaman). 

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Method

Melt the coconut oil in a large pan (3Ltr or larger) add the onion, carrot, celery, garlic and Garam Masala and sweat off until all the vegetables have softened. Add the lentils and stir with the vegetables for a minute or 2 for them to get well coated with the juices. Add your stock or water, retaining about 200mls to add later to thin the mixture if needed, if using water add your stock powder/cube at this stage.

Bring to the boil and cook for 15-20 minutes until the lentils soften, once they start to breakdown a little then add the tinned tomatoes, tomato paste and coconut milk, continue to cook until you feel its all amalgamated well, season with Black pepper, and the soy sauce to taste. Be careful with the soy as it is salty and the stock powder/cubes if used will contain salt as well.

This amount will comfortably serve 6-8 and more if part of other accompanying dishes such as Aloo Gobi, Pakoras, Vegetable rice, Flat breads etc. You can also add 1-2 hard boiled eggs per portion, to the pan to warm for the last minute or two of cooking and have it as an egg curry.