Dahl used to be one of my favourite quick and simple comfort foods but as the main ingredients to my recipes for it were full of fresh onion and garlic I’ve gone almost a year without having it! I also found that lentils caused an IBS flare up until I recently found out that tinned lentils can be easier to digest so was pleased when I was working on this recipe and didn’t have any symptoms!
The coconut amino sauce does contain small amounts of onion and garlic in the ingredients and if you can’t tolerate a little bit (I seem to be ok with this as an ingredient) then simply replace it with 1 tbsp of coconut vinegar and 1 tbsp of tamari and replace 1 tbsp of the oil with garlic infused olive oil.
Serves 2-4 (as a main or side)
INGREDIENTS
2 tsp ground turmeric
2 tsp cumin seeds
2 tsp ground coriander
2 tbsp Cocofina coconut oil
1 tbsp grated ginger
1 red chilli, finely chopped
2 tbsp fresh chives, chopped
1 lemongrass stalk
1 tin of green lentils (drained and rinsed)
2 medium carrots, peeled and finely chopped
400g tin of coconut milk
2 tbsp Cocofina coconut amino
Juice of 1 lime
2 tbsp fresh coriander, chopped
METHOD
- Start by dry frying the turmeric, cumin seeds and ground coriander in a large pan over a low heat for 30 seconds or until they become fragrant
- Add the coconut oil to the pan and turn the pan up to a medium heat
- Bash the lemongrass stalk a few times (I used a rolling pin) to release the flavour and add it to the pan with the ginger, chilli and chives
- Stir-fry for 2 minutes before adding the lentils, carrots, coconut milk and coconut amino
- Cover the pan and allow the dahl to simmer for 15 minutes (stir regularly to prevent sticking)
- Remove the lid and cook the dahl for a further 5-7 minutes until it has thickened
- Remove the pan from the heat before stirring through the lime juice and coriander
- Serve simply with brown rice, more coriander and a wedge of lime
