I call this Dahl/Soup as it was supposed to be a soup, and by some definitions still could be, but it could also resemble the texture of a Dahl. I will leave it to your own judgements to decide what side it falls on.
WARNING: If you use dried lentils like I did then bear in mind they may need soaking for up to 12 hours before hand. Do not attempt to skip this step. Always follow the instructions on whatever lentils you use.
300g Dried Brown Lentils
Minced GingerGarlic (about 2 tablespoons worth)
Turmeric, Cinnamon, Pepper, Curry Powder, Rapeseed Oil, Tomato Puree
1 Litre of vegetable stock
1 x 400g tin of coconut milk
Prep the lentils, begin soaking (if needed) the night before.
Cook the lentils in the stock for about 40 minutes or according to your packet instructions.
Once the lentils are cooked add the frozen peas and onions and coconut milk.
In a little pot or ramekin mix 1 teaspoon of rapeseed oil with the 2 tablespoons of minced gingergarlic, 1 teaspoon of turmeric (there ain’t no party like a turmeric party), 1 teaspoon of cinnamon, 1/2 teaspoon of black pepper, 1 tablespoon of tomato puree and 1 teaspoon of curry powder.
When the lentils, peas and onions are nearly all cooked and thickening up add the seasoning and mix in.
This makes 4 portions that will be fine for hearty stomachs, or you could make 3 decadent portions.