25g butter, oil or ghee (however I used nuttlex)
Finely chopped onion
1/2 tsp tumeric
1 tsp garam masala
1/4tsp chilli
1 tsp cumin
1 can of tinned tomatoes
1 cup of dried red lentils
2 1/2 cups of vegetable stock
1 can of coconut milk

Coriander and lemon to garnish

Method Saute onion in butter
Add spices, toast for ten seconds then add a splash of water, so that they don't catch/burn
Add tomatoes, lentils, stock, coconut milk and bring to the boil
Reduce and simmer for thirty minutes
Serve with rice, slices of lemon, and fresh coriander (if you have it)

I use leftover pumpkin, cauliflower and capsicum soup instead of the tinned tomatoes. It makes a very smooth dahl. Whenever I have pumpkin soup, this yummy dahl will follow a night or two after.

(Published in sections: Recipes :: )