Warming Lentil Dahl with Kale and Peas

MY FAVOURITE SRI LANKAN MEAL

One of my absolute favourite meals is a dahl! I first got to love it when I was on holiday in Sri Lanka a few years ago, and it was one of their staples - and now I know why! It just ticks so many boxes for me! Its packed full of warming spices, beautiful and creamy with the coconut milk and packed full of fibre! Not only this, but you can make it your own by adding in any extra veggies you like, either into the dahl or on the side - meaning it never has to be boring!

I actually made a huge pot (double batch of the recipe below) of this dahl a couple of weeks ago to bulk cook it and freeze it, for those busy weekdays. It does super well freezing and then reheating it! It also only takes about 10 minutes to prepare which is even better when you are on a tight schedule!

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Serves: 4. Cooking Time: 40 minutes

INGREDIENTS

• 1 tbsp coconut oil

• 250g red lentils

• 2x 400g can coconut milk

• 3 salad tomatoes

• 3 garlic cloves

• 1 tbsp cumin seeds

• 1 tsp ground coriander

• 1tsp garam massala

• 1 tsp turmeric

• 1 tsp chillli flakes (optional)

• 1 cup of garden peas

• 1 cup chopped kale

• Salt and pepper to taste

METHOD

1. Heat the coconut oil in a pan and add the cumin seeds and crushed garlic. Cook for approx. 1 minute, until the cumin seeds start to become fragrant.

2. Immediately add the coconut milk

3. Next add in the lentils, diced tomatoes and spices (coriander, garam masala, turmeric and chili).

4. Bring to the boil and simmer for 25-30 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.

5. Add in the kale and when wilted then add in the peas. Combine well together.

Happy Cooking!

Ruth xxx