Ladies and gents, September is here which means getting ready for more hearty meals, stews and oven bakes. This easy lentil dahl has been our go-to Sunday dinner for a long time already. You can prep it in the morning and then enjoy it in the evening after an active or lazy Sunday. This lentil dahl is at it’s best after a couple of hours in the oven so it might not work that well as a mid-week meal. But you can make a big batch of it over the weekend to last for a few days. I also think that it actually tastes even better the next day.
We often do a long run on Sundays and there is literally nothing better than coming home to this warming and fulfilling dish. You can also make a big batch of the dahl which will last for a few days and makes a great boxed lunch too.
I love dahl and I also love everything that’s usually been served with it. My personal favourites are jasmine rice, garlic naan bread and a sort of raita made of coconut yoghurt and garlic. It is simple and delicious.
I hope this dahl will find it’s place in your Sunday dinner too. We will, for sure, be making more and more warming stews like this in the coming months.
- 300g green lentils
- 1 yellow onion
- 2 garlic cloves
- Thumb size ginger
- 2 x 400g can tinned tomatoes
- 1tsp salt
- 1tbsp oil
- 1tbsp agave syrup
- 5 Cloves
- 2 bay leaves
- Curry spices: 1tsp cumin seeds, 1tsp coriander seeds, 1tsp curry powder, 1tsp paprika
- Bunch of coriander
- To serve: jasmine rice, naan bread, coconut yoghurt, raita and/or avocado
- Rinse the lentils and boil them until al dente. If you have time, soak the lentils overnight before boiling (but not necessary).
- Heat up an oven to 125ºC
- On a hot pan, dry roast the curry spices for 30 seconds. Then put them to a mortar and grind until fine.
- Chop the onion, ginger and garlic.
- Put an oven proof pan on the stove over medium heat, add olive oil and cook the onion mix for a few minutes before stirring in the grind curry spices. Cook for another few minutes before adding in the tinned tomatoes
- Bring to boil and then add lentils, bay leaves and cloves. Taste the sauce and add salt if needed. Remember the dahl will reduce and intensify in the oven so don't go crazy with the salt at this point.
- Stir in the syrup.
- Put the dahl in the oven for 2-4 hours checking occasionally that there's enough liquid and that the dahl is not getting too dry. Add water if/as needed.
- To serve, add coriander and serve with desired sides such as jasmine rice, yoghurt and naan.