Recipe by Jaime
We eat a lot of lentils at home and now that our son is keener than ever to eat exactly what we eat, it is time to start cooking baby friendly family meals. Nice and healthy, chunky but not too chunky...
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| Vegan Daal |
Ingredients for 4 adult size portions:
200g red lentils (soaked over night)
1 red pepper/capsicum
1 leek
1 carrot
1 can of coconut milk = 400ml
1 tsp of coconut oil
1 tsp of cumin
1 tsp of vegetable stock (dried)
1 tsp of curry powder
4 tsp tomato puree
(chunk of ginger optional)
To have with
quinoa, couscous or rice (cook according to pack instructions)
This is how it's done:
Soak 200g of red lentils over night then cook for about an hour or so with a chunk of ginger (supposed to help make lentils less gassy)
Steam: the pepper, leek and carrot (carrot takes the longest so it's worth steaming that one first) until medium oft.
Once all soft move into a pot and pour in coconut milk. Add the the cococnut oil, cumin, veg stock and curry powder and finally the red lentils. Add the tomato puree.
After cooking for about 20 mins blend on a rough blend (or a fine blend if your little one is still on purée).
We had it with mixed quinoa (white and black) and it all was received rather well.
