Lentil Dhal Recipe

Ingredients:

• 1 cup dried lentils (any variety), rinsed and drained

• 1 can (14 oz) coconut milk

• 2 cups vegetable broth

• 2 tablespoons vegetable oil or ghee

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon cayenne pepper (adjust to taste)

• 1 can diced tomatoes

• Salt, to taste

• Fresh coriander, chopped, for garnish

• Cooked rice or naan bread, for serving

Instructions:

1. Sauté Aromatics and Spices: In a large saucepan or pot, heat the vegetable oil or ghee over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant. Stir in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper. Cook for another minute to toast the spices and infuse the flavours.

2. Add Lentils, Coconut Milk, and Broth: Stir in the rinsed lentils, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender and cooked through.

3. Incorporate Tomatoes: Add the can of diced tomatoes to the pot and stir to combine. Or add a cup of chopped tomatoes.

4. Simmer: Let the dhal simmer uncovered for an additional 10-15 minutes, stirring occasionally,

5. Season and Serve: Taste the lentil dhal and season with salt, as needed. Garnish with freshly chopped coriander before serving.

6. Serve: Serve the lentil dhal hot, either on its own or with cooked rice or naan bread for a complete meal. Or for some additional protein, salmon, chicken or halloumi squares.