I've been making this dish for many years, and I thought it was about time that I blogged it. It's an adaptation from a book I bought when I was doing my yoga teaching studies, called "The Practical Encyclopedia of Whole Foods" by Nicola Graimes. Not only is it one of my favourite vegetarian dishes, it is also one of the tastiest.
2 tbsp coconut oil (or olive oil)
1 large onion, chopped
3 garlic cloves, finely chopped
1 large carrot. diced
2 tsp cumin seeds
2 tsp yellow mustard seeds
2.5cm piece fresh root ginger, grated
2 tsp ground turmeric
1 tsp mild chilli powder
1 tsp garam masala
1 cup split red lentils
400ml/ 1 2/3 cups water
400ml/ 1 2/3 cups coconut milk
4 large tomatoes, chopped
juice of 2 limes
4 tbsp chopped coriander
1/4 cup flaked almonds, toasted (to serve)
Method:
Heat the oil in a large saucepan. Fry the onions for about 5 mins or until softened. Add the garlic, carrot, cumin, mustard seeds and ginger. Cook for 5 minutes, stirring, until the seeds begin to pop and the carrot softens slightly.
Stir in the ground turmeric, chilli powder and garam masala, and cook for 1 minute or until the flavours begin to mingle, stirring to prevent the spices from burning.
Add the lentils, water, coconut milk and tomatoes, and season well. Bring to the boil, then reduce the heat and simmer (covered) for about 45 minutes, stirring occasionally to prevent the lentils from sticking.
Stir in the lime juice and about 3 tbsp of the fresh coriander, then check the seasoning. Cook for a further 15 minutes until the lentils soften and become tender. To serve, sprinkle with the remaining coriander and the flaked almonds.
Serve with naan bread or brown rice, depending on your preference.
Enjoy x
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