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Vegetable Loaded Dahl

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Prep Time:30 minutes
Cook Time:30 minutes
Course: Soup
Cuisine: Indian
Keyword: coconut lentils, Dahl, make ahead meal, quick lunch, red lentils, vegetable dahl, vegetarian meal
Servings: 6 servings

Ingredients

  • 2 Tb Olive oil or mild vegetable oil
  • 1 large onion finely diced
  • 4 cloves garlic crushed or finely diced
  • 3 tsp grated fresh ginger
  • 1 Tb curry powder (masala)
  • 1 tsp ground turmeric
  • 1 tsp ground Cumin
  • 250 grams dry red lentils
  • 2 carrots diced
  • 2 zucchini diced
  • 1 large capsicum diced
  • 200 grams pumpkin or butternut squash in small cubes (skin and seeds removed)
  • 400 grams diced tinned tomatoes (1 standard tin)
  • 1 litre vegetable stock
  • 400 ml coconut milk (1 tin)
  • 250 grams baby spinach washed
  • 1/2 lime or lemon (juice only)

Instructions

  1. Heat oil in a large pot over medium heat
  2. Cook onion for 5–7 minutes until softened, add garlic, carrots, ginger and spices
  3. Cook for a few minutes until fragrant, careful not to burn the spices
  4. Stir in lentils, zucchini, capsicum and pumpkin. Add tomatoes, stock and coconut milk
  5. Bring to a gentle simmer and cook for 25–30 minutes, stirring occasionally
  6. Once the lentils have broken down and the vegetables are tender, stir through spinach until wilted
    7. Use the spice measurements as a guide and a bit of chill of you like heat.
  7. Serve with fresh fresh naan or flat bread, top with yoghurt, fresh coriander, chopped toasted cashews and or some mango chutney