Peanut and Red Lentil Dhal With Red Peppers
Inspired by a wonderful sticky satay sauce, this dhal is smooth and rich. The base sauce is very versatile and you can throw in as many different veggies as you want. Here I’ve used the fresh sweet flavour of red pepper to balance the rich sauce.
When to eat
I recommend you eating this dish from May to October, when British red peppers are in season.
Peanut and Red Lentil Dhal With Red Peppers
Inspired by a wonderful sticky satay sauce, this dhal is smooth and rich. The base sauce is very versatile and you can throw in as many different veggies as you want. Here I've used the fresh sweet flavour of red pepper to balance the rich sauce.
This meal is around 85% less polluting than the average UK meal.
Eating this recipe will save around 2.51 KG CO2e per person.
That’s equivalent to the emissions produced driving 20.77 KM in a modern car.
How do I calculate this?Ingredients
- 4 Cloves Garlic
- 50 g Ginger
- 1 Medium Onion
- 150 g Red Lentils
- 1 Teaspoon Chilli Flakes
- 1 Teaspoon Tumeric
- 1 Tablespoon Garam Masala
- 3 Tablespoon Peanut Butter
- 1 Red Pepper
- 750 ml Vegetable Stock
- 200 g Basmati Rice
- 70 g Creamed Coconut
- 2 Tablespoon Sunflower Oil
Instructions
- First cook the rice. Place the rice in a medium pan over a high heat. Pour water to cover the rice by about an inch. Bring to the boil, then reduce the heat, cover and simmer for 15 – 20 minutes until the rice is soft and fluffy. Drain and reserve in the pan, keeping warm.
- Peel and dice the ginger and onion. Peel and crush the garlic with the back of a knife, then add it to a small blender with the ginger, onion, and 1 tablespoon of water. Blend until the mixture reaches a smooth consistency. (If you don’t have a blender, peel and grate the onion and ginger and finely chop the garlic).
- Heat the sunflower oil in a saucepan over a medium heat and add the blended onion mixture. Cook for about 5 minutes until the onion is soft. De-core and slice the red peppers, then toss into the pan. Cook for a further few minutes until the red pepper begins to soften. Add all the spices to the pan and cook for a further minute, before adding the dollops of peanut butter. Mix the pan ingredients well, then tip in the red lentils and pour over the stock. Bring the pan to the boil and then reduce to a simmer and cook for 10 – 15 minutes until the sauce has thickened and the lentils are soft.
- Once the lentils are cooked, crumble the creamed coconut into the the dhal and mix until the coconut has broken down entirely. Then remove the pan from the heat and pour the dhal over individual bowls of rice. Top with a a sprinkling of the chopped coriander over each.