Coconut Red Lentil Dal with Charred Lime and Cilantro Oil

Ingredients

• 1,5 cup red lentils
• 2 tbsp coconut oil
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp ground cumin
• 0,5 tsp ground turmeric
• 400 ml full-fat coconut milk
• 2,5 cup vegetable stock
• 0,5 cup fresh cilantro
• 3 tbsp extra-virgin olive oil
• 2 unit limes

Instructions

1. 1

   Rinse 1½ cups red lentils under cold water until the water runs clear, then drain.

2. 2

   Warm 2 tbsp coconut oil in a heavy pot over medium heat until it shimmers without smoking. Add the diced onion and a pinch of salt; sweat for 5 minutes until translucent.

3. 3

   Stir in the garlic and ginger and cook for 1 minute until fragrant. Add 2 tbsp tomato paste and toast for another minute to deepen the colour.

4. 4

   Bloom the spices: add curry powder, cumin, and turmeric, stirring for 30 seconds until aromatic and slightly darkened.

5. 5

   Pour in the lentils, coconut milk, and 2½ cups vegetable stock. Bring to a gentle boil, then reduce to a low simmer.

6. 6

   Simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils collapse into a creamy porridge-like texture. Season with salt to taste.

7. 7

   Meanwhile, blitz ½ cup fresh cilantro with 3 tbsp olive oil and a pinch of salt into a vibrant green oil.

8. 8

   Halve 2 limes and char cut-side down in a dry skillet over high heat for 2 minutes until deeply caramelized.

9. 9

   Ladle the dal into bowls, drizzle generously with cilantro oil, and serve with a charred lime half for squeezing at the table.