Red Lentil Dhal

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced
• 4 cloves garlic, crushed
• 1 tbsp grated fresh ginger
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp chilli flakes (optional)
• 400g dried red lentils, rinsed
• 1.2 litres vegetable stock
• 1 x 400ml tin coconut milk
• Salt, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 6-8 minutes until softened.
2. Add the garlic, ginger, cumin, coriander, turmeric, and chilli flakes (if using) and cook for 1 minute, stirring constantly.
3. Stir in the red lentils, vegetable stock, and coconut milk.
4. Bring to a simmer, then reduce the heat and cook uncovered for 25-30 minutes, stirring occasionally, until the lentils have completely broken down and the dhal has thickened.
5. Season with salt to taste, adding a splash of water if it's thicker than you'd like.
6. Cool completely before portioning into 8 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat until piping hot, loosening with a splash of water if needed.