I made this meal at the end of last week and it was pretty incredible. I’m weird about red lentils liking them only sometimes, but this meal definitely reopened my heart to them. Something about the texture and taste was extremely appealing and left me feeling great! Maybe it’s because of the coconut milk I used. For some reason coconut milk has been calling my name lately. This meal is labeled version 1 because Josh requested a repeat so today I am making another red lentil dal with a few minor changes just to see the difference. Version 2 will be posted tomorrow.
Red Lentil Dal
Red Lentils, 1 1/2 c
Red Curry Paste
Red Pepper Flakes
Per usual I didn’t measure anything but the lentils. My squash was medium sized, peeled & deseeded & cubed.
I used 1/2 a large onion, 3 cloves garlic, and 1 tablespoon grated ginger, plus a peeled knob I threw in.
I used a few sprinkles of red pepper flakes, 2-3 tablespoons curry paste, 1 can coconut milk, 2 teaspoons bouillon, and enough water to just about fill the crock pot.
Cook all on low for 8 hours.
Due to my lack of measuring it was a bit too watery.. so use 2 cups of lentils instead of 1 1/2. My quick fix was to add about 4-5 tablespoons of garbanzo bean flour. This gave me the consistency I was looking for and the taste of the flour was a nice compliment to the curry.
Serve with naan or pita or flatbread.