By Milda Urban, Summersalt Yoga founder
Red lentils are always a winner! I love that this interpretation on lentil dahl is so quick and easy to make and trust me – everyone who’s ever tried it absolutely loved it.
500 g dry red lentils
500 ml of vegetable stock
400 ml coconut milk
1 large onion, chopped finely
3 cloves of garlic (optional), minced
2-3 cm knob of ginger, minced
½ teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon of curry powder
Salt, a splash of oil or some ghee
Heat the oil or ghee in a pot, saute the onion, ginger and garlic until translucent, add all the spices.
Pour in the stock and coconut milk, get it all to a boil.
Add the lentils and mix well. Once boiling again, keep it on simmer. Keep stirring once in a while to prevent the lentils of sticking to the pot. You will need about 10-15 minutes to cook the lentils. Serve immediately with some basmati rice or naan.