Tarka Dahl
Serves:
4
Difficulty:
Easy
Ready in:
30 minutes
- 1/4 small onion, finely diced
- 1 tsp diced fresh ginger
- 2 garlic cloves, crushed
- 1 small green chilli, deseeded and finely sliced
- 200g red lentils (unpolished)
- 1 tsp ground turmeric
- 1 tbsp ground cumin
- 480ml vegan vegetable stock
- 160ml reduced fat coconut milk
- 1 tbsp rapeseed or rice bran oil
- In a suitable sized pan, add the oil and fry the onions until soft and translucent, then add the ginger, garlic and chilli and fry for a further 5 minutes.
- Add the red lentils, ground turmeric, cumin, stock and coconut milk. Bring to the boil, simmer gently until the lentils are cooked, approx. 15 minutes, and has become a thick soup like consistency (add a little extra water if required).
