It’s ready in less than 45 minutes, made in one pot and perfect for meal prep. Stir so that the spice coats the onions and cook for 5 minutes until the onions start to soften. Did you soak the lentils before cooking them? Add the coconut milk, lime juice and water and mix well. At this point, you could stir in some spinach or herbs - parsley and coriander work really well! I’m a lentil nut so this was a lovely recipe to get to know. Round two, I got all the way to the end where you are supposed to remove the lid, but the lentils were still hard – things had not had enough time to simmer and cook. PS if you can lay your hands on ‘Made in India’ by Meera Sodha you’ll be able to satisfy your Indian food cravings easily at home – it’s my favourite cookbook right now – I’ve yet to make a recipe from it that hasn’t been sensational. If you would like more information about this practice and to know your choices to opt-in or opt-out of this data collection, please visit http://www.networkadvertising.org/managing/opt_out.asp. I’ve been sat, brimming with ideas for new recipes, cooking a tonne, but just not taking photos or writing – blogging fail! Enjoy! I used yellow mustard seeds. Since moving to Toronto, I’ve REALLY missed good Indian food. – this can help them to soften. Once hot, add the mustard seeds. Indian food in Britain is it’s own special cuisine, and although Toronto is head and shoulders above in other world foods, Indian just hasn’t quite taken off in the same way here. Jump to Recipe. Add in the onion, ginger, garlic and chili. It can be served as a side dish or as a vegan main, and is often served with naan bread or rice to soak up all those spicy flavours. Mediavine may collect IP addresses and location to serve personalized ads. I’d love to hear what you think . It also happens to be vegan, so it’s perfect for your meat free Monday! It’s ready in less than 45 minutes, made in one pot and perfect for meal prep. This green lentil daal recipe is Indian inspired and packed full of tasty spices. Thank you taking the time to respond, you do good work. This green lentil daal recipe is Indian inspired and packed full of tasty spices. Hey Francois, so sorry that thais recipe didn’t quite work out for you – it’s one of the most popular recipes on my blog and have only had good feedback. Top with fresh herbs and a squeeze of lemon for a moreish meal. Nice recipe but i think you could reduce the amount of turmeric in the recipe. Hi Cory, I just updated the recipe – thank you for asking! Hi Tasha, no, you don’t cook the lentils first, you do want to soak them though in cold water. Pop a lid on for 15 minutes, After 15 minutes, take the lid off and give a good stir, at this point you can add any added vegetables that you wish. The flavor is good, but it needs better notes about proper temperature control and the importance of slow simmering to get the lentils to soften up at the end. Here’s the good news! This slow cooker lentil … The original coconut lentil curry recipe is also easy to make, but after a long day, no cooking is better than a little cooking. The Best Crock Pot Green Lentil Recipes on Yummly | Carol's Slow Cooker Bbq Beef (crockpot, Barbeque, Slowcooker, Crock Pot), Crock Pot Lasagna Slow Cooker, Slow Cooker … ! That’s so great to hear Francois – thank you so much for letting me know, it’s really appreciated , Yum ,I’m a brit https://www.thekitchn.com/recipe-slow-cooker-easy-lentil-soup-253472 So easy to make. Here, there’s no reason to hurry or stress; dinner will get done and it will be delicious! Flavour, in a lot of the dishes we are used to, comes from fat, more specifically, animal fat, so when cooking without that enhancer you gotta rely on spices and flavours from other sources. You can use black but they will be much stronger in flavor. I think I did need the time away though, between settling in to a new country, freelancing and obviously enjoying a bunch of new food I’ve been quite busy! When the mustard seeds start to pop, add in the turmeric, cumin, curry powder and bay leaves. This recipe is merely a base for your imagination! Enjoy! Made he recipe again with your updated notes and it came out much better. It also happens to be vegan, so it’s perfect for your meat free Monday! Just to make sure I’ll get the flavors right, what kind of mustard seeds do you use (yellow, brown, black) or will any color do? You add it in when you add the coconut milk. I had to add some more water and take the heat down LOW for an extra 15 minutes to get things marginally soft enough to enjoy.