Thai Lentil Dal (serves 4)

Thai Lentil Dal (serves 4)

I recently travelled on Virgin Atlantic and pre-ordered a vegan/vegetarian meal and was surprised how delicious it was. I was served a mild vegetable curry – curried spinach, rice and a dahl. Returning home I decided to try out a lentil dahl/dal (a type of pulses stew). I didn’t stick to traditional Indian spices but veered towards Thai flavors – green curry paste, ginger, lite coconut milk, a little finely chopped onion and garlic. So good and healthy and protein. Serve as a veg. side dish or serve with spinach (got to find out what was in mine – it had some crunchy, delicious spices). This might make a nice take-to-work meal if you have a microwave to heat it up. Could almost be a soup.

1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1/2 a large onion – chopped
2 cloves of garlic – chopped
1 1/2 tbsp. Green Curry Paste (Thai Kitchen brand)
1 x can lite coconut milk (Thai Kitchen brand)
1 x 15.5 oz. can of lentils – drained and rinsed
1 tbsp. ginger – finely grated
Juice of half a lime

Heat oil in a skillet and when sizzling add onion and let soften for a few minutes.
Add garlic and continue to let soften.
Then add the curry paste, mix in well and cook for a couple of minutes.
Next add the coconut milk and stir.
Than add the lentils.
Finally add ginger and lime juice, bring to boil and then simmer for 20 minutes.

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