The last time that Al was here he made me dahl. To be honest I was not very excited about the idea of dahl. When I first began to pursue a vegan lifestyle I was one of those people who mistakenly believed that vegans did not shave their armpits, burnt incense all the time and when they were not sitting around eating great big pots of lentils, there were standing around farting, because of the lentils. I sort of thought that lentils why people ate meat. I am always delighted to admit when I am wrong. It happens all the time, so I have become rather good at it over the years.
Having assumptions about vegans is a little silly. It is like assuming that all non-vegans, eat their steak blue all the time and have incredibly unhealthy lifestyles. You can get unhealthy vegans, unhealthy meat eaters. You can get vegans who have incredible diets and those who have shitty ones. I was wrong about the vegans. I was wrong about the lentils. First, there was Julie chan’s lentil bolognaise. Now there is Al’s dahl. It was delicious and as he made such an incredibly large amount of it, I was able to snack on it during the week. I was a convert.
I asked him to email me the recipe, which he did, and I lost it at some stage over the next few days. On Friday I decided I needed to make some dahl and as I could not wait for Al to re-email me the recipe I made this one up as I went along. As dahl refers simply to an Indian stew made of lentils or other legumes, I figured, I could just create my own. Great as a side dish or served with poppadums and a mango chutney. Keeps for a few days in the fridge. I never thought I would say it, but I think I love lentils.
Green Lentil Dahl
375-gram green lentils
4 cloves garlic – peeled and diced
2 onions – peeled and diced
2 Tablespoons Red Curry Paste
1 large sweet potato – peeled and diced
2 punnets of cherry tomatoes – halved.
1 tin diced tomatoes
Handful chopped coriander.
Bring water to the boil and boil one packet of green lentils for 20 minutes.
Sautee Garlic and Onion in olive oil until softened.
Add the Red Curry Paste and continue to simmer.
Add the Sweet Potato and tomatoes.
Continue to simmer until vegetables soften.
Drain lentils when done and then add to the vegetables.
Add the tinned tomatoes.
Add the Garam Masala and the Ground Coriander seed.
Simmer for at least an hour, checking every 5 minutes or so and blending in any crust that develops around the side or the bottom of the saucepan.
Season with Salt and Pepper to taste.
Complete with chopped fresh coriander.