Red lentil dal with dates and cashews.



For 2 mains or 4 starters.

300 g          red lentils       
2                  small red onions                  
1                   garlic clove
5 cm            ginger  
2                  peppers
1 tbsp          olive oil
1 tbsp          curry powder
2 tsp            turmeric, ground
1 tsp             cumin, ground
400 ml         coconut milk, unsweetened 
600 ml         vegetable stock
80 g             dates
60 g             cashews
1                   organic lime
200 g           plain yoghurt
1 bunch        coriander 



  1. Rinse the lentils in a sieve under cold running water and drain well. Slice the onions, peel and finely chop the garlic. Peel and finely grate the ginger. Cut the peppers into strips.
  2. Heat the oil in a pan, add the onions, garlic and ginger, sauté for 2-3 mins. until translucent. Add the peppers and cook briefly. Stir in the curry powder, turmeric and cumin. Add the lentils, coconut milk and stock, lightly salt and simmer over a medium heat for 12-15 mins., stirring occasionally. Finely chop the dates and add to the pan.
  3. In the meantime, dry-roast the cashews in a pan until golden and set aside. Rinse the lime in hot water, finely grate the zest, squeeze out the juice and mix both with the yoghurt. Lightly salt the yoghurt. Remove the coriander leaves from the stems. 
  4. Serve the lentil dal with the coriander leaves, dry-roasted cashews and lime yoghurt.


Preparation time: approx. 40 mins.
Cooking time: approx. 40 mins..