Quite like an Indian dal but I changed the flavors, adding ginger, Thai green curry paste, coconut milk and lime. I use Thai Kitchen brand Green Curry Paste – it is both gluten and dairy free and all the ingredients on the label are good – and also their lite Coconut Milk. If you can’t find these items in your supermarket you can order them through my website. This dish would be nice with wilted spinach on the side.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1/2 a large onion – finely chopped
2 large cloves of garlic – grated
1 x 2 inch piece of ginger – grated
1 1/2 tbsp. Thai Green Curry paste
1 can of lite coconut milk
1 can of lentils – drained and rinsed
Juice of half a lime
Heat oil in a cast iron Dutch oven and when sizzling add the onion and let brown and soften before adding the garlic. Cook together for a few minutes and then add the ginger and curry paste, mix well and cook for a few more minutes. Add the last 3 ingredients and cook for 20 minutes.
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.