this dish is perfectly comforting on a cooler evening… choose the level of chilli kick you like… the intensity of flavour from everything else regardless will have you salivating.
the cashew aioli needs a little pre-thought (the nuts need soaking for at least 4 hrs) but everything else comes together in 30mins.
the depth of flavour that comes from the dahl, is beautifully complemented by the cooling aioli, the almonds bring texture – altogether a satisfying and nutritious meal.
if you or the family are not sure about lentils, or havent enjoyed them in the past, this may be the dish to change your mind!
give it a crack.
serves 4
for the dahl
1 red onion, finely chopped
5 garlic cloves, crushed
3 inches fresh ginger, finely grated
1/2 tsp cayenne pepper
1/2 tsp hot chilli (or more if you like it super spicy!)
1 tsp tumeric
2 tsp ground cumin
3 tsp ground coriander
3 tblsp tomato paste
400gm canned chopped tomatoes
2 cups vege stock (i use simon gault)
1 cup green lentils
1/2 lemon, juice only
bunch coriander, roughly chopped
salt/pepper
for the cashew aioli
1 cup raw cashews, soaked in water minimum of 4 hrs
2 garlic cloves, minced finely
1 probiotic capsule (optional)
salt
1/4 cup water
5 tblsp avocado or extra virgin olive oil
to serve
handful almonds, roughly chopped
Method
for the dahl, heat fry pan to medium heat. add some coconut oil, and then fry the onions, garlic, ginger and a teaspoon of salt until onions are translucent.
add the dried spices and fry until fragrant.
add the tomatoes, tomato paste, vege stock, a teaspoon salt and lentils.
bring to a simmer, lower the heat, cover and cook for 20-30mins until lentils are cooked – they should be softened but still have some firmness (al dente).
for the cashew aioli, while the lentils are cooking, add all the ingredients into a blender and blend until smooth.
when the lentils are cooked, add in the lemon juice and cracked pepper. taste and then season if required.
add the bulk of the coriander to the lentils and stir to combine.
serve in a bowl, top with fresh coriander and almonds. serve cashew aioli alongside the lentils.
enjoy!
