Very excited to share my recipe for this Lentil and Kidney Bean Dahl with you guys! I had an amazing dark lentil Dahl when I was last in Bali and I’ve tried to recreate it a few (failed) times and have finally got it spot on! This dish is made extra creamy by using coconut milk instead of vegetable stock🤤 recipe serves 2! - 1/4 cup puy or béluga lentils + 1 1/4 cup water
- Spices: 1/2 tbsp cumin, 1/2 tbsp garlic powder, 3/4 tsp salt, 1/4 tsp white pepper, 1 tbsp garam masala
- 1 clove of garlic, minced
- 1/2 onion, diced
- 1 1/2 tbsp vegan butter or margarine - 1/3 cup full fat coconut milk
- 1/8 cup tomato paste - I can kidney beans drained
Method:
1. add butter to a pot with the spices, garlic and onion on medium heat for 2 mins
2. Add the lentils and water, cook for 15 mins
3. Add the beans, tomato paste and coconut milk and cook for another 5 mins
4. Serve with brown rice!