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Creamy Coconut Lentil Dhal
To keep this dish 'quick', you need to do some prep, but once this prep is done, I assure you, this is a relatively quick and delicious, traditional South-Indian dish.
: 8 hours soaking lentils
: 20 minutes
: 4 servings
200g orange lentils, soaked overnight
Half a vegetable stock cube
Tablespoon coconut oil
500g coconut milk
Half tsp turmeric
Half tsp paprika
8 Black peppercorns
Pinch of sea salt
2 wholemeal naan breads
Crush the garlic in a pestle and mortar and repeat with the black peppercorns.
Add the garlic, crushed pepper and remaining spices to a frying pan along with the oil.
Cook over a low heat for 10 minutes, to bring out the flavour and to soften the garlic.
Add the washed lentils and stir.
Add half a cup of water, along with the coconut milk and allow to cook for 20 minutes over a medium heat.
If it does not thicken as much as you would like, it still produces a rich flavour.
(Optional) Add greens - some broccoli or spinach works really well in this.
I like to serve this with either rice or naan when I'm feeling particularly lazy.
If you're serving it with some ready-made naan bread, just heat it up in the oven for 3 minutes for an authentic South-Indian inspired dish.
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