Organic Red Lentil Daal



Daal is a term originating in the Indian subcontinent for dried, split pulses that do not require soaking before cooking. The cooking technique takes time and patience but it is totally worth it. The result is a creamy, rich and spicy lentil dish, the perfect pairing for some toasted white bread!

This recipe serves 8 people

What you will need:

400gr Red onions

20gr Garlic 6gr Ground coriander

14gr Ground turmeric

30gr Fresh Ginger

350ml Tomato Passata

400ml Coconut Milk

2L Water (room temperature)

400gr Red lentils

15ml apple cider vinegar (Optional)

Fresh coriander as a garnish


Chopped the red onions, garlic and fresh ginger

Heat up the veg oil in a large saucepan on a medium heat

Add the chopped onions and gently cook for about 10 minutes 

Stir the garlic together with the spices into the onions , add 15 ml of water and cook for about 5 minutes.

Once the spices are cooked, add the ginger together with tomato passata and coconut milk and slowly let it cook for about 20 minutes 

Add the red lentils in the sauce and stir with a big wisk to prevent the lentils from sticking together 


Add 2L of water


Cook the lentils on a low heat for 45 minutes and stir often


When the lentils are cooked, add the vinegar and adjust the seasoning.


Serve with fresh  coriander 

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