A Video Recipe with Colline’s Kitchen: Coconut Lentil Dahl

A super easy & delicious vegan Coconut Lentil Dahl dish!

We start with buying all the fresh produce from the market & then make the recipe in my kitchen with Colline, including step by step instructions throughout the video.

When Colline, from Colline’s Kitchen, came to me with this wonderful project, to showcase Thatcham’s great market and encourage people to buy local and fresh produce, I was so excited!

This was a great opportunity for me to put my new filming and editing skills into practise!

We started early at the market, which was bursting with lovely fresh fruit, vegetables and herbs, and then went back to my house to film Colline making it.

As this was my first attempt at creating a video recipe, there were many bumps and laughs along the way! Especially hilarious when I stuck the go pro into the pan and it the whole screen steamed up – rookie mistake!

Take a peek at all the bloopers HERE! 

I couldn’t believe how easy it was to make this dish and how great it tasted!

A fabulous meal for the whole family to enjoy .. why not give it a go?

FULL VIDEO RECIPE CLICK HERE! 

Bon Appétit!

SLR x

COCONUT LENTIL DAHL

INGREDIENTS 

● 300g Red lentils

● 2 garlic cloves, peeled and chopped

● 1 red pepper

● 1 yellow/orange pepper

● Thumb of fresh ginger chopped

● 1 white onion

● 1 canned tin coconut milk

● ½ tin canned chopped tomatoes

● 4tsps curry powder

● 2 tsps. garam masala

● 2 tbsps. olive oil

● Salt and pepper to taste

METHOD

1. Soak the lentils in cold water for 30mins or hot water for 10mins

2. Place a pan over a medium heat.

3. Add the onion, peppers, garlic and ginger with olive oil and salt and let that cook for 2-3 minutes before adding all the spices, followed by the chopped tomatoes.

4. Stir well, letting the spices fry together for a few minutes before stirring through the coconut milk.

5. Bring the mix to the boil, before adding the lentils and salt and pepper. Reduce to simmer over a low temperature.

6. Leave to cook, uncovered until the lentils have cooked and the mixture is thick and creamy – making sure to stir it every few minutes, ensuring it doesn’t stick to the bottom of the pan and adding a splash of water if it feels like it’s drying out.

7. Once cooked, stir through a little more salt if needed. Serve with some rice

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