This recipe is a favourite in our family, especially for my little one who loves it! I think it’s actually a toddler’s favourite because of its smooth and creamy texture. I really enjoy Indian cuisine and dahl is one of my favourites. So, I really wanted to recreate this dish at home and thought it would be a nice and very nutritious dish for my weaning baby.
Lentils are high in fibre and a high source of protein too. In fact, it is said that when combined with whole grain, lentils provide the same quality protein as meat! I normally serve this dish with brown rice as a side. Of course, you can have it with your favourite side, such as naan bread.
To continue with all the goodness in this dish, lentils are a good source of potassium, iron, manganese and it is said that out of all plant based foods, lentils contain the most folate, so it is excellent for mums to be as well!
This recipe also has turmeric in it. Actually, I add turmeric to many of my dishes, especially curries due to its tremendous health benefits and as explained here, it seems to be promising in reversing asthma, eczema and others diseases.
You will see that I don’t use salt in this recipe as I used a vegetable stock. Even though I use low salt vegetable stock, I do not add salt. I actually think you don’t need it on this recipe as the vegetable stock and tamari sauce add that salty flavour, but of course, feel free to add salt to taste.
To be honest, I cook the same meal for everyone in our family and that includes my son, so I keep salt to a minimum.
I hope you and your family enjoy this dish as much as my family does 🙂
2 tbsp coconut oil (melted)
2 crushed garlic cloves
1 medium brown onion (finely chopped)
½ leek (finely chopped)
½ organic vegetable stock (I use low salt one)
1 tbsp tamari sauce
½ tsp garam masala
1 tsp turmeric powder
½ tsp cumin seeds
1 ½ cups red lentils (mug size)
3-4 cups (mug size) of boiling water
200 ml coconut cream
Coriander to taste and garnish
- Finely chop the onion and leek. Crush the garlic cloves too. Then pre-heat your pan on a low heat, then add the coconut oil and cumin seeds until fragrant. Be careful not to let the seeds burn. Then add the garlic, onion and leek and stir. Add the garam masala, turmeric and tamari sauce, stirring them with the rest of the ingredients.
- Add the red lentils and stir them so they get coated with the oil and the spices. Then add the vegetable stock with the cups of boiling water. Stir all up and make sure the vegetable stock gets dissolved. Then add the coconut milk.
- Cover and let cook over medium to low heat for 20 min.