A truly dahling way to eat lentils
THIS week, Helen Costelloe, whose vegetarian pop-up restaurant is open in The Watergarden in Thomastown, Co Kilkenny every Sunday from 12.30pm to 4pm, adds a sophisticated touch to a dahl by serving it with garlic and ginger fried rice and lemon pick
I love this dish for its simplicity and appeal for all diners, from coeliacs to non-vegetarians. It’s quick to put together, and is ideal for preparing in advance – in fact, it’s actually enhanced if it’s left overnight. Coconut oil is the by far the best heat-stable oil for frying with. I use Biona organic, as the flavour is not totally overpowering.
Red lentil dahl, serves four
Ingredients
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