Coconut Dahl with Crispy Onions

• 300 gred lentils, rinsed
• 4garlic cloves, minced
• 1extra onion, finely diced
• 25 gfresh ginger, grated
• 1green chilli, finely sliced
• 1 tspground turmeric
• 2 tspground cumin
• 1 tspgaram masala
• 1 x 400mltin full-fat coconut milk
• 600 mlvegetable stock
• salt
• 1lemon, juiced
• 1large onion, thinly sliced
• 3 tbspvegetable oil
• 2carrots, coarsely grated
• 15 gfresh coriander (optional)
• 4naan breads (optional)

Method

1. 1Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the finely diced onion with a pinch of salt and cook for 8 minutes until golden. Stir in the grated carrot and cook for another 2 minutes until softened. Add the garlic, ginger, green chilli, turmeric, cumin, and garam masala. Stir and cook for 2 minutes until the spices are fragrant.
2. 2Add the rinsed red lentils and stir to coat in the spiced base. Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce the heat and simmer uncovered for 30–35 minutes, stirring every 8 minutes, until everything has collapsed into a thick, creamy dahl.
3. 3Meanwhile, heat the remaining 2 tablespoons of oil in a small frying pan over medium-high heat. Add the thinly sliced onion and a pinch of salt. Fry for 12–15 minutes, stirring regularly, until the rings are deeply golden and crisp at the edges.
4. 4Squeeze the lemon juice into the dahl and stir through. Taste and season well with salt. If it's very thick, loosen with a splash of water until you have a soft, spoonable consistency.
5. 5Ladle into bowls and top with the crispy onions. Add the optional coriander leaves and warmed naan if using.

Per serving

kcal

630

protein

23.9g

fibre

12.8g

carbs

66.2g

fat

33g