CREAMY GREEN LENTIL DAHL full of fiber & protein tasty & aids digestion

Video Description

Creamy Green Lentil Indian Dahl Recipe a simple version of lentil soup aids digestion. tasty and easy enough to eat weekly, full of fiber and protein #food #vegetarian #cooking #cookingvideo #fiber #protein #youtubevideo #indianfood #ytvideo #foodie #newyoutubevideo #soup Creamy Green Lentil Indian Dahl Ingredients: 2 tablespoon olive oil 1 red onion 2 garlic cloves thumb-sized piece fresh ginger 2.5 teaspoon garam masala or curry or both 2 teaspoon turmeric 1/2 t chilli flakes or more to taste 2 cups dried green lentils rinsed/soaked/drained I soaked mine overnight greens of your choice, spinach, cabbage or kale 1 lemon ( the zest) 1 can coconut milk  1 box vegetable stock handful baby spinach or curly kale....or cabbage. any greens you like Instructions   Heat the oil in a deep, lidded frying pan or casserole dish. Peel and finely slice the red onion and fry gently for 3-4 minutes. Add the garlic and ginger, cook for a further minute. Add the garam masala, turmeric and chilli flakes. Rinse the green lentils until the water runs clear, then add to the pan. Add most of the coconut milk, (keep back just a few tablespoons in the bottom of the tin), and vegetable stock. Season generously with salt and black pepper. Bring to the boil, then reduce to a gentle simmer. Cover with the lid, and cook for 30 minutes, stirring regularly to stop the lentils sticking on the bottom. Remove the lid and cook for a further 15-20 minutes until the lentils are cooked through and the dahl is thick. Roughly chop the spinach or kale/cabbage and stir through the dahl for the final minute of cooking time. Add the juice and zest of the lemon and the remaining coconut milk and stir through the dahl. Taste and adjust seasoning as required, then serve. Notes Adjust the consistency of your dahl before serving - if it has become too thick add a splash of water to the pan. If it is too runny keep simmering without the lid for a further 2-3 minutes.