Creamy Lentil and Carrot Coconut Dahl

A super nutritious meal on its own in a bowl or a side to any meat or tofu etc you have with bread or rice. You can also try with fried eggs on top for breakfast!

Ingredients 

• 1 mug red lentils (about 200g)

• 1 onion chopped

• 2 carrots chopped

• 2 cloves garlic chopped or 1 tsp garlic paste

• 2 tbsp curry powder

• 1 tin coconut milk

• 1 stock cube

• Coriander chopped including stalks- keep big leaves

Method

• Step 1

  Wash the lentils until the water runs clear and drain

• Step 2

  Chop onions and carrots into cubes and finely chop garlic

• Step 3

  Soften in oil for 5 mins on medium heat. Add garlic and curry powder, stir for 30 seconds until it smells cosy.

• Step 4

  Tip in lentils, coconut milk, stock cube and one tin of water.

• Step 5

  Simmer gently 15 - 20 mins, stirring now and then, until thick and spoon-soft. Finish with pinch salt. Stir in peas or spinach if using and a squeeze of lemon or lime- top with chopped coriander and leaves