by Jen T from Naked Paleo, April 11, 2018
Cold weather calls for cozy food and last year I discovered the joys of dahl. Now my disclaimer: I have never been to India and had real dahl so I have no idea if this is authentic. But it’s tasty, super easy to make and really cheap so it’s still a winner in my books.
Although lentils are not paleo, we do include them in our diet. We have dramatically reduced the amount of meat we eat over the past 2 years, so to help keep our nutrient intake balanced, as well as prevent us from getting totally bored of eating sweet potato 7 times a week, we occasionally add lentils and other beans into our meal plan.
We do however make sure we prepare them properly. That means purchasing uncooked, organic lentils and soaking them for a full 24 hours before cooking. This helps break down the lentil making it easier for us to digest. It also cuts down on your cook time. It may sound like a hassle but seriously, you just chuck them in a bowl with some water and forget about them until tomorrow. Easy.
Serves 4+ main meals
Vegan, GF, DF, nut free, RSF
Prep time + tidy up: 15mins
Cook time: 30-40mins + optional 24hour lentil soak time
2 cups dried red lentils soaked for 24 hours in the water
1 onion, diced
1 tbsp crushed garlic
1 tbsp crushed ginger
2-3 bay leaves - optional
400ml coconut cream
400ml hot water/broth – we love to use Meadow and Marrows
Soak lentils 24 hours before to help digestion. If you don’t have time please soak as long as possible or cook for longer. If using tinned lentils you won’t need to simmer as long.
Place a deep frying pan over a medium heat and add the garlic, ginger and onion and cook for 2-3 minutes until onion is just soft.
Add the spices and cook until fragrant. Approx 1 minute.
Add the lentils and coat well with the spice mix.
Add coconut cream and water and mix well. Add a bay leaf if you’re using them.
Bring to simmer uncovered to reduce the liquid – about 20 mins.
Simmer covered for another 10 mins until lentils are cooked.
Bon Appetit!Download Recipe