Dahl with Rice

Ingredients

• 1 large or 2 small onions, finely chopped
• 2 cloves of garlic, crushed
• A small piece of fresh ginger, grated
• 2 teaspoons curry paste
• ½ teaspoon cayenne pepper (optional)
• 3 cups water
• 1 can (400 ml) coconut milk
• 2 heaping tablespoons tomato paste
• 1 can whole peeled tomatoes
• 1½ cups red lentils
• Juice of ½ lemon
• 2 teaspoons Garam Masala (optional if unavailable)
• Salt to taste
• Cooked rice or quinoa for serving

Instructions

Heat a little oil in a large saucepan (I like to use coconut oil). Add the chopped onion and sauté until golden brown. Stir in the garlic and grated ginger, cooking for about 1 minute, being careful not to let the garlic burn.

Add the curry paste and, if desired, the cayenne pepper. Cook for about 30 seconds to release the flavors of the spices.

Pour in the water and coconut milk, then add the tomato paste, whole peeled tomatoes (including the juice), and the red lentils.

Bring everything to a boil, then reduce the heat and let it simmer gently for 30–40 minutes, or until the lentils are tender and the sauce becomes rich and creamy.

Towards the end of cooking, stir in 2 tablespoons of butter for an even creamier texture. Add the lemon juice, Garam Masala, and season with salt to taste.

Serve with freshly cooked rice or quinoa for an extra boost of vitamins, minerals, and nutrients.

Garnish with fresh coriander (cilantro) leaves before serving.

Enjoy!