By Dr. Anju Sodhi (BAMS, ND)

Creamy Vegan Red Lentil Dhal

Ingredients

Makes 4 servings

Instructions

• Heat a large pot over a medium heat adding the oil and onions. Sauté for a couple of minutes until the onions are soft and translucent.
• Add in the cumin, coriander, and curry powder and stir for a couple of minutes to release all of the flavours.
• Add in the red lentils and add a splash of water to deglaze the pan and stir well. Pop the lid on. If you need to add some more water, you can do so.
• In a high-speed blender, add the 2 cups of water, coconut milk, cashews, tomatoes and garlic powder. Blend until smooth.
• When around half the lentils have turned yellow, add the blended mix to the lentils and stir well until everything is combined. Bring to a simmer and slightly reduce heat.
• At this point, put the lid on as it will start to bubble quite a bit as it thickens. Make sure you stir it every now and then so that it doesn’t stick to the bottom. I do it normally every couple of minutes.
• Add salt and chilli to your taste.
• Cook the curry for about 30 minutes until the lentils are soft but not mushy.
• To serve, add equal portions to bowls and serve with the options mentioned above.