We all have a rogue bag of red split lentils in the back of our cupboards waiting for that perfect recipe to put them to good use, well here it is .I love red split lentils, I buy a big bag every month they are the perfect store cupboard essential for a delicious comforting dinner! I make this Dahl every night I am in need of a quick dinner thrown in with any veg left over in the fridge. It’s fool proof, simple and unbelievably satisfying.
350g Red split lentils rinsed*
1 x Tin Full Fat Coconut milk**
1 small squash peeled and diced into small chunks
2.5 tbsp. Curry paste (I like to use yellow/red here or a massaman paste is lovely too)
550ml water or veggie stock
1 tbsp. tamari sauce or soya
juice of 1 lime
1 tbsp. sweetener like maple
dollop of coconut yogurt
Handful chopped cashews
Fresh shopped coriander/herbs
Served with Rice.
In a large pot add the lentils, coconut milk, curry paste, water and squash.
Stir and bring the pot to boil.
Place the lid on and lower the heat just a tad to a steady simmer for 10 minutes.
For the last 5 minutes let the pot continue to simmer with the lid off.
The lentils will be cooked along with the squash being nice and tender most of the liquid will have been absorbed but the Dahl will still have a thick curry consistency.
Stir in the tamari, lime juice and sweetener.
Remove from the heat and serve into portions, sprinkling over the cashews, herbs and chilli flakes and a dollop of coconut yogurt.
*This recipe is specific to red split lentils, any other form of lentils like green/brown take longer to cook.
**Full fat is advised here for best taste and creamy finish. Also reduced fat can sometimes split over high heat.