A favorite dhal dish that blends flavors with olive oil, spices, and red split lentils. Served with rice, greens, yogurt, mango chutney, fried onions, and nigella seeds. Versatile enough to be enjoyed as a soup or filling for jacket potatoes.
1: Heat olive oil in a pot.
2: Add sliced onions and sauté until translucent.
3: Mix in grated garlic and ginger, cooking for an additional minute.
4: Stir in tomato puree, tumeric, cumin, coriander, and cinnamon, cooking for 2-3 minutes.
5: Add red split lentils, vegetable stock cube, canned tomatoes, and coconut milk.
6: Season with honey, salt, and pepper, bringing to a simmer.
7: Cook until lentils are tender, about 20-30 minutes.
8: Serve with rice, greens, yogurt, and chutney.
