Vegan dal with brown lentils - not necessarily the prettiest of Indian dishes but very tasty and healthy.
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200g brown lentils, soaked for at least 12 hours
1 red pepper
1 garlic clove
1 tablespoon cooking oil (coconut, peanut)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1 (400g) tin peeled tomatoes
1 (400ml) tin coconut milk
salt and pepper
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Mince onion. Remove seeds from pepper and chop. Crush garlic. Heat oil and fry onion, pepper and garlic in a pot over medium heat, stirring. After 5 minutes add spices and drained lentils and cook for a couple of minutes.
Add tomatoes, coconut milk, water, salt and pepper. Bring to the boil, then reduce heat and cook, covered, for 45 to 50 minutes. The lentils should be very soft and the soup creamy.