Ingredients
- 2 cm piece of ginger
- 2 garlic cloves, peeled
- 1 onion, peeled and halved
- 1 red pepper, de-seeded and quartered
- 1 large carrot roughly chopped
- 1 cup of split red lentils rinsed
- 1 cup of water
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli flakes, or 1 red chilli
- 1 400ml tin tomatoes
- 1 400ml tin coconut milk/cream
- Salt/tamari to taste
- Squeeze of lemon juice
- Fresh coriander for garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop garlic and ginger (and whole chilli if using) speed 7 for 5 secs
Add onion, red pepper and carrot and chop speed 5 for 5 secsAdd lentils, tomatoes, spices, water and half a tin of coconut milk and cook for 25 mins 100 degrees speed 1-2
Add a little salt/tamari to taste as preferred and the squeeze of lemon juice
Tip
Serve drizzled with extra coconut milk and tamari with fresh corinander leaves
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was nice, but I didn't add capsicum and used more coconut milk and not the tin of tomatoes. I added 1 large fresh tomato instead. Added a chilli to the ginger and garlic.
Great recipe and the comments here are helpful.
Next time, as per comments I'd increase the spices:
- 1.5 tsp each of cumin, coriander and garam masala. 2 tsp if your spices are a bit older
- 1 t salt or equiv thermo vegetable stock
This made 6 cups, so ~6 serves. I froze the leftovers in 1 cup portions.
This is so quick, easy and delicious. I always have these ingredients on hand.
I don't add any chilli at all.
thanks for sharing.
I cooked this dal tonight. Followed The recipe exactly as directed. I added some corriander stems that I had in the freezer. It turned out good, but I think it could be improved. Next time I will use stock instead of water and add garam masala, as others have.
Doubled, maybe tripled, the spices. Added some Keens curry powder & turmeric. Served with rice, yoghurt & parsley because I didn't have fresh coriander. Quick & really tasty dinner from what I had on hand, can't ask for better than that 😎
Absolutely delicious. Even my fussy kids loved it and gobbled it all down. So easy and quick too.
thermo-chum: yes, most definitely!
cooked for 10min's then stirred myself with spatula then another 10min's then stirred myself with spatula then last 5min's.
Served with Brown Rice/Quinoa on side 👌🏼
Pretty good!
I added a spoon of dried vege stock, heaped the teaspoons of spices, used bottled ginger and garlic. Put in the whole can of coconut milk but it was too runny. I ended up putting it in a saucepan at the end to reduce the mixture which was heaps better. Next time I might omit the water and see how that goes. I didn't have a capsicum so added more carrot. To serve I put spinach in the bottom of the bowl, a drizzle of tamari and a dollop of natural yoghurt on top. Yum 😋
Does this recipe freeze well? I'm just cooking for one, so freezing would be a selling point! Thanks.
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