22/01/2026
๐ฆ๐ฝ๐ถ๐ฐ๐ ๐ฅ๐ฒ๐ฑ ๐๐ฒ๐ป๐๐ถ๐น ๐๐ต๐ฎ๐น ๐๐ถ๐๐ต #๐ฃ๐ฎ๐๐๐ฎ๐๐ฟ๐ฎ๐ป๐ฑ๐ฒ๐๐ป๐ผ๐ฐ๐ฐ๐ต๐ถ is one of those recipes that you will make once and then cook forever. ๐๐ฉโ๐ณ๐ฅฃ Somewhat heritage, somewhat nurturing, and always comforting. ๐ฒ๐ฅฐ๐ค An classic. ๐๐คฉโค๏ธ
๐ฆ๐ฝ๐ถ๐ฐ๐ ๐ฅ๐ฒ๐ฑ ๐๐ฒ๐ป๐๐ถ๐น ๐๐ฎ๐ต๐น ๐ฎ๐ป๐ฑ ๐๐ป๐ผ๐ฐ๐ฐ๐ต๐ถ
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
2 Tbsp vegetable oil or ghee
1 Tbsp mustard seeds
1 tsp cumin seeds
1 cup IMBO Red Lentils, rinsed and drained
2 carrots, chopped
1 onion, finely chopped
2 garlic cloves, crushed
1 Tbsp grated ginger
1-2 green chillies, chopped
410 g can diced tomatoes
400 ml can coconut milk
3 cups vegetable or chicken stock
3 Tbsp mild curry powder
ยผ cup raisins
2-3 Tbsp fruit chutney, optional for sweetness
Salt, to taste
200 g ๐ฃ๐ฎ๐๐๐ฎ ๐๐ฟ๐ฎ๐ป๐ฑ๐ฒฬ ๐๐ป๐ผ๐ฐ๐ฐ๐ต๐ถ
2 cups fresh baby spinach
Fresh coriander, chopped
Juice of 1 lime, for serving
1. Heat the vegetable oil or ghee in a large pot over medium heat. Add the cumin seeds and mustard seeds (if using), toasting them for 1-2 minutes until fragrant.
2. Add the chopped onion, minced garlic, grated ginger, and green chillies. Cook for 5 minutes, stirring often, until the onion is soft and translucent.
3. Add the curry powder. Cook for another minute to toast the spices.
4. Add the raisins, rinsed lentils, diced tomatoes, and stock or water. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15-20 minutes until the lentils are soft and mushy, stirring occasionally to prevent sticking.
5. In the meantime, cook the gnocchi according to package instructions until al dente. Drain and set aside.
6. Once the lentils are cooked, stir in the coconut milk and let it simmer for an additional 5 minutes. Add the cooked baby spinach just before serving. Taste for seasoning needed.
7. Scoop the pasta into a bowl, then top with fragrant dahl. Finish with coriander, fresh lime and grated coconut, and adjust the seasoning as needed.
Recipe by Amerae Vercuil / Food That Loves You Back
