Red Lentil Dahl

This is one of my favourite vegetarian dishes. It's yummy, keeps great, freezes well and it won me praise at a curry night once when someone's aunt (from Goa) complimented me and asked for the recipe, because it tasted exactly like hers and she wanted to know if I used the same combination of spices that she does! I didn't have the heart to tell her that the curry paste was from a jar...

I usually double the recipe below so I can freeze some. The actual recipe serves 4-5. It takes about 45 minutes total to make.

Ingredients

1 brown onion, finely chopped

2 cloves garlic, crushed

2 Tbs Indian curry paste (heaped)

2 Tbs tomato paste (heaped)

1 cup rinsed dried red lentils

3 cups chicken stock

1/4 cup torn kale leaves &/or 1/2 cup peas

4 Tbs coriander leaves, roughly chopped

Greek Vanilla yogurt to serve

Method

Cook the onion, garlic in a medium-hot pan until soft. Add the curry paste and tomato paste and cook off until fragrant (about 3 minutes). Add the lentils and stir to coat. Add stock and reduce heat to simmer until liquid is absorbed and lentils are cooked through. Add your greens at this point if you're going to have them and cook for a few minutes.

Serve on a bed of rice (or if being extra good, cauliflower rice) and top with yogurt and fresh coriander.

Tips

Make sure to cut out the stalk of the kale and only use the leaves.

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