Carrot and Coconut Dhal
- 1 Tablespoon Olive Oil
- 1 Onion Finely Chopped
- 3 Carrots Finely Chopped
- 2 Garlic Cloves Crushed
- ½ Teaspoon Chilli Flakes
- 3cm Piece Fresh Root Ginger Peeled And Finely Grated
- ½ Tablespoon Turmeric
- 1 Teaspoon Ground Coriander
- 225G Dried Red Lentils Rinsed And Drained
- 1L Vegetable Stock (Made With Low Sodium Stock Cube)
- 100G Basmati Rice
- 200G Coconut Milk
How to Make It
Heat the oil in a large pan over a low heat. Add the onion, carrots, garlic, chilli flakes, ginger and 4 tablespoon water. Cover and cook for 10 minutes or until the vegetables are soft.
Add the turmeric and ground coriander and cook for 1 minute leaving the pan uncovered.
Add the lentils and vegetable stock and bring to a simmer. Replace the lid and cook for 20 minutes.
Meanwhile cook the rice as per the packet instructions.
Stir in the coconut milk to the lentil mixture. Pour half of the mixture into a food processor or blender blitz well and return it to the pan.
Reheat gently and taste to see if you would like to add in more herbs or chilli flakes.
Serve the dhal and rice together.