2 cups red lentils
4 cups vegetable broth
1 large onion
1 tbsp fresh ginger
1 tbsp vegetable oil
3 cloves of garlic
1 large tomato
1 can of coconut milk
1 tbsp garam masala
1 tbsp asafoetida
1 tbsp ground coriander
1 tbsp mustard seeds
1/2 tsp chili powder
1/2 tsp turmeric
1 fresh lime
Salt and pepper
Fresh coriander
Fresh chili

1) Wash the red lentils thoroughly in a sieve.

2) Prepare the vegetables (chop onion, garlic and chop tomato finely). Grate the ginger.

3) Heat the oil in a large skillet over medium to high heat, then add the chopped onion and fry 3 for minutes

4) Add then add the chopped garlic, the grated ginger and the chopped tomato. Stir and cook for 1 minute

5) Add the mustard seeds, turmeric, asafoetida, garam masala and dried coriander and cook for 1 minute. (If it’s looking dry, add a tablespoon of water)

6) Now add the washed lentils, chilli powder and the vegetable broth. Stir through then cook on a gentle heat with the lid closed for about 15 minutes

7) Test the taste of the lentil dal once it is cooked through. Add salt and pepper to taste.

8) Add the coconut milk and simmer covered for another 5 minutes.

9) Now squeeze in the juice of a whole lime.

10) Your linsen dal should now be ready to serve. Garnish with optional fresh coriander, fresh chilli and more coconut milk With optional side dishes, fresh chili, fresh

11) Serve with rice and/or naan bread. Enjoy this delicious red lentil dal!

Store this linsen dal in an airtight container, in the refrigerator for up to 3 days. This linsen dal also freezes very well. Freeze in an airtight container for up to 6 months, making sure to label your container with the date and recipe name.

This linsen dal is super versatile and can be eaten in a number of ways. It can be a standalone dish on its own, bursting with flavor and full of protein, it can just be as satisfying enjoying a bowl of it.

I love adding a big blob of vegan Greek soya yogurt on top, as it really balances the flavors.

Another way I love to serve linsen dal is in a buddha bowl, with a grain, salad and some delicious red cabbage sauerkraut.

I often eat it with rice, naan bread and some tangy but sweet mango chutney.

The recipe has adjusted the liquid and lentil ratio to provide a creamy texture, so not too watery nor thick.

Make sure you add enough salt and pepper to flavor your linsen dal, it really brings the dish alive.

Be sure to stir the linsen dal as it is cooking so as not to burn it to the pan.

I add the chili powder with the liquid and lentils, as I find it can create a smoke when sauteed with the other spices. Add a little more or less chili powder, depending on your preferences.