Our recipe for leftovers & store-cupboard staples - Easy Coco Lentil Dahl
Every week, we’re going to be asking our wonderful ODDBOX team members to contribute one of their favourite recipes for not just making the most of that week’s fruit & veg, but also help use up any leftovers and store-cupboard ingredients you might have lying around. With everyone spending a bit more time indoors than usual, we’re hoping these weekly recipes will inspire you to get creative with your produce, as well minimise food waste within our homes along the way!
Next up is our amazing co-founder Deepak, who you will have seen proudly discussing on numerous podcasts and panels everything ODDBOX; the sustainable goals & missions, the many achievements and challenges over the years, and the humble beginnings of ODDBOX - from a simple odd tomato.
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Servings: 3
Ingredients:
200 g Red split lentils
300 g Potatoes
1 Bell peppers
1 Onion
2 Tomatoes
a bunch of Coriander
1 tsp Garam masala
1 vegetable stock cube
400 ml Coconut milk
400 ml Water
80 g Brown rice
2 tsp Coconut oil
Salt & pepper (to taste)
Recipe:
- First, rinse and soak the red lentils overnight or for at least 4 hours (if you want, you can use some pre-cooked lentils too!).
- Then, boil the potatoes for 10 minutes until fork-tender, and begin boiling the brown rice too (this will take 20-25 mins).
- Slice and dice the onion, pepper, tomatoes and coriander leaves, making sure to include the stems too!
- Heat up a splash of coconut oil and fry the onion until tender. Then add tomatoes, pepper and boiled potatoes.
- Add all of your spices, salt and pepper and cook for 5 minutes, before adding water, the stock cube, red lentils, and coco milk.
- Stir and simmer for 25 mins until the lentils are soft. Then you’re ready to serve - garnish with coriander and serve in a bowl on a bed of fluffy freshly cooked rice and enjoy!
