Puey lentil dahl

Name: Puey lentil dahl Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: 1 tbsp Sunflower Oil; 2 medium Onions sliced into half moons; 2 clove Garlic finely minced; 2 tsp Ginger ground; 4 tbsp Patak's Butter Chicken Curry Paste; 800 grams Lentils; 800ml (2 tins) Coconut milk 400ml Tin; 1 lemon yields Lemon Juice; 1 tbsp Coriander leaf dried

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 8

Ingredients

1 tbsp Sunflower Oil 2 medium Onions, sliced into half moons2 clove Garlic finely minced2 tsp Ginger, ground 4 tbsp Patak's Butter Chicken Curry Paste800 grams Lentils 800ml (2 tins) Coconut milk 400ml Tin1 lemon yields Lemon Juice 1 tbsp Coriander leaf, dried

Directions

1. Heat the oil in a pan and gently cook the onion until it begins to brown. Stir in the garlic, ginger, and curry paste. Cook another minute until aromatic.

2. Add the lentils and coconut milk and bring to a boil.

3. Decrease heat, cover, and simmer until lentils are fully cooked. Stir occasionally to keep from sticking. About 30-45 minutes.

4. Add 160gm spinach now if using and wilt. (Optional)

5. Squeeze in the juice of one lemon and season to taste. Stir in one handful chopped fresh or 2 tsp dried coriander leaves.

Serving Size: Makes 8 servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving