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Serves: 6

Time: 30 mins 

Price: $

This week we have a tasty meal that will satiate vegetarians, vegans, meat-eaters and everything in-between. You can’t go past a good red lentil dhal when craving something comforting, cheap and speedy. Using mostly pantry staples, this recipe makes an affordable go-to recipe all year ‘round. All hail the humble lentil – get your mouth around something truly fab!

Ingredients 

• Oil 
• Salt and Pepper
• 2 medium onions (diced) 
• 4 garlic cloves (finely chopped)
• 2 tsp crushed ginger 
• 1 tsp ground turmeric 
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tsp garam masala 
• 2 cups dried red lentils (rinsed)
• 3 cups vegetable stock 
• 1 tin chopped tomato (400 g) 
• 1 tin coconut milk (400 g) 
• 1 Tbsp soy sauce 
• 2 tsp fish sauce (exclude to make vegan)
• ½ lemon juice (approx. 2 Tbsp)

Method 

1. Place a large pot over medium heat, and add 2 Tbsp of oil. Once hot, add the diced onions and cook for 10 mins until soft. Stir through the ginger and garlic and cook for a further 5 mins. 
2. Add the spices (turmeric, ground coriander, cumin, paprika, and garam masala) to the pan stirring until combined. Cook for 2 mins. 
3. Add the red lentils to the pot and stir until coated in the onions, oil and spices. Cook these for 3 mins. Stir in a pinch of salt and plenty of pepper.
4. From here add the can of tomatoes, coconut milk, and vege stock. Reduce to a low heat, and cook for 25 mins, stirring occasionally so the lentils don’t burn to the bottom. (It will look watery but trust me, she’ll thicken up!) 
5. Once the lentils are cooked and the sauce is nice and thick, finish with a dash of soy sauce, fish sauce and lemon juice, and cook for a further 5 mins with the lid off.

Serve on white rice with a side of naan and toppings of your choice! Yoghurt, crispy fried onions and coriander are bangers! Enjoy :)