Vegan Coconut Dal

Ingredients

• 150g red lentils, rinsed
• 200ml light coconut milk
• 1 medium tomato, diced (120g)
• 1 small onion, finely chopped (80g)
• 2 tsp grated fresh ginger
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tbsp oil
• 400ml water
• 1/2 tsp salt

Preparation

1. Rinse lentils until water runs clear.
2. Warm oil in a pot; toast cumin seeds 30 seconds.
3. Add onion and ginger; soften 4–5 minutes.
4. Stir in tomato, turmeric, lentils, water, and salt; simmer 15 minutes.
5. Add coconut milk; cook 8–10 minutes until creamy and lentils are tender.
6. Rest 2 minutes; ladle into a bowl.