This is simple, nourishing, protein-packed comfort food, which can be whipped up super fast. The only spices are warming cumin & turmeric, though chilli is optional if your tongue needs a tingle. Spiced onions & garlic are introduced to lentils & beans, then coconut milk marches in and captivates them all with its magical creamy touch.
I’m calling it an update because although the recipe already appears on this website, this version uses tinned legumes instead of cooking from scratch. Using quality tinned products cuts down the prep time considerably!
Serve with rice or quinoa, a simple salad or raw crunchy vegetables.
1 small/medium onion, finely chopped
1-2 cloves garlic, finely chopped
½ Tbsp oil, like coconut or olive
1 x 400g tin of brown lentils, drained
1 x 400g tin of red kidney beans, drained
1 tsp ground cumin
1 tsp turmeric powder
1 tsp salt or more to taste
1 x 165ml tin coconut milk or cream
optional: few slices of fresh chilli
Heat the oil in a medium fry pan and sauté the onions & garlic until translucent & softening. Add the salt & spices, giving them a minute or two in the pan to turn the onions wonderfully yellow & fragrant.
Add the lentils & beans to the pan and mix well. Introduce the coconut milk and stir, enjoying the creaminess becoming kissed with turmeric. If you feel the dhal is too dry, you could consider adding a little water. Otherwise, you’re aiming for a thick, rich, creamy, spicy concoction. Enjoy!
Leave a Reply