Beef or veggie lentil dhal

Seb Tucknott

Founder IBDrelief

You can make this dahl as a vegan dish or with beef or lamb. You can also add any other vegetables you like - just add them when you add the carrots.

Ingredients

2tbsp Coconut Oil
2tbsp Olive Oil
½ Onion (optional)
3 Garlic Cloves
250g Beef steak (optional)
250g Lamb diced (optional)
2tsp Cumin ground
Ginger fresh, 2.5cm piece
2tsp Turmeric ground
1tsp Chili Powder mild (optional)
400ml Water
400ml Coconut Milk
Lime Juice from 2 limes
4tbsp Coriander fresh
Sea Salt (to season)
Black pepper (to season)
25g Almonds flakes (optional)

Method

  1. Heat the oil in a heavy-based saucepan. Add the onion and cook for a few minutes until soft. While it is cooking crush the garlic, chop the carrots into thin slices and, if using, cut the beef into bite-sized chunks
  2. Add the garlic and carrot and cook for another few minutes. At this stage you can also add any other chopped vegetables you like (such as courgette, green beans, broccoli). Meanwhile use a fine grater to grate the ginger
  3. Add the ginger and spices (cumin, turmeric, chilli powder, garam masala) to the pan and stir thoroughly, cooking for a minute
  4. If using beef at it now and cook for a couple of minutes, stirring to cover in the spices
  5. Add the lentils, water, coconut milk and season and with salt and pepper. Bring to the boil then reduce the heat and cover the pan. Simmer for around 35 minutes, stirring regularly to prevent the lentils from sticking to the bottom of the pan. If the mixture becomes dry add a little water
  6. While the dhal is cooking toast the almonds (if using). To do this heat a dry frying pan. Once it is hot add the almonds to the pan and cook for a few minutes, stirring very regularly to prevent them from burning. Remove from the heat and put aside
  7. After 35 minutes add the lime juice and fresh coriander and season again with salt and pepper if needed. Leave to cook for another 10 minutes
  8. Once ready serve in bowls and sprinkle over the toasted almonds and some fresh coriander
Seb Tucknott

Founder IBDrelief

I was diagnosed with ulcerative colitis in 2008 and am the founder of IBDrelief.

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