We are a diverse family, encompassing unrepentant meat-eaters, pescatarians, vegetarians and vegans. When any combination of us gets together it can be tricky to come up with meals that will satisfy everyone’s needs while also being satisfying.
What that really means is that I need a good stock of vegan recipes, a thought that would drive my grandfather into a rant about lentils. Well, this is a vegan dish, and its made from lentils, and even my grandfather would approve. He always appreciates luscious food, and this has lusciousness in spades. It’s quick too, so if you walk in the door after a long hard day and don’t fancy a big work-up in the kitchen, this will feed everybody and anybody.
RECIPE serves 4
2 tsp sunflower oil
250g red split lentils, rinsed thoroughly
1 banana shallot, finely chopped
2 garlic cloves, peeled and crushed
a small handful of dried curry leaves
a small cinnamon stick
1 green chilli, finely chopped
4 tsp curry powder
1 400ml tin of coconut milk
a small bunch of coriander, leaves and stalks
the zest and juice of a lemon
Gently fry the shallots, garlic, curry leaves, cinnamon stick and chilli in the oil, for around 5 minutes until softened and aromatic.
Mix a little water into the curry powder – please use either my own recipe for curry powder, or (if you really must) a top quality, fresh off the shelf supermarket version – to make a paste, and add it to the pan. Cook the spices out for a few minutes, then add 400ml of water, the coconut milk and the lentils.
Simmer for around 20 minutes until the lentils are soft and plump. Finely chop the coriander stalks and add them to the dhal, stir them in thoroughly.
At this point you can turn the heat off and leave it for for a few hours or overnight, the flavours will only get better. If you are going to eat it immediately, garlish with the lemon zest and juice and sprinkling of chopped coriander leaves.
Serve with basmati rice and roti.