THIS MAKES A VERY SIMPLE AND WARMING SUPPER
1 ONION SLICED, 180G RED LENTILS, 1 TBSP CURRY POWDER, 200ML COCONUT MILK, 160ML WATER, 1 VEG STOCK CUBE, 300G MUSHROOMS SLICED, 2 TBSPS NATURAL YOGURT TO SERVE
FOR THE CORIANDER RELISH - 10G FRESH CORIANDER CHOPPED, 1 GARLIC CLOVE CHOPPED, 10G ROOT GINGER CHOPPED, 1/4 TSP CHILLI FLAKES, 1/4 TSP CASTER SUGAR, 1 TBSP FINO WHITE BALSAMIC, 3 TBSPS FINO OLIVE OIL
GENTLY HEAT SOME OLIVE OIL IN A LARGE PAN AND SAUTEE THE ONION UNTIL IT SOFTENS. ADD IN THE CURRY POWDER AND CRUMBLE IN THE STOCK CUBE AND GIVE IT A GOOD STIR.
NEXT ADD IN THE RED LENTILS, THE COCONUT MILK AND THE WATER STIRRING TO COMBINE, THEN COVER WITH A LID AND COOK FOR 10-15 MINS OVER A LOW HEAT. STIR OCCASIONALLY.
IN THE MEANTIME DRIZZLE SOME OLIVE OIL INTO A SECOND PAN, WARM, THEN ADD THE MUSHROOMS ALLOWING THEM TO COOK OVER A GENTLE HEAT - AS THEY SOFTEN THEY WILL CREATE A DELICIOUS JUICE WHICH WILL BE FAB WITH THE DAHL.
TO MAKE THE CORIANDER RELISH ADD THE FINELY CHOPPED CORIANDER, GARLIC, GINGER, CHILLI FLAKES, CASTER SUGAR AND WHITE BALSAMIC INTO A PESTLE AND MORTAR AND CRUSH SLIGHTLY TO FORM A PASTE. THEN ADD IN THE OLIVE OIL, SEASON AND MIX.
TO SERVE DIVIDE THE DAHL BETWEEN TWO BOWLS, FOLLOWED BY THE MUSHROOMS WITH THE JUICE, THEN ADD A SPOON OF NATURAL YOGURT AND FINALLY TOP WITH THE CORIANDER RELISH
YUM!