Spicy Red Lentil Tikka Skillet

Spicy Red Lentil Dahl Skillet


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Prep Time: 20 Min
Cook Time: 25 Min 

Yields: 4 Servings

WHAT YOU NEED

• 1 C Split Red Lentils, rinsed
• Naan Bread for Service - Store Bought Frozen or Fresh
• 2 Tbsp. Coconut Oil
• 2 Tbsp. Unsalted Butter
• 3 Red Thai Chilis, sliced
• 1 Tbsp. Finely Minced Ginger / Ginger Paste
• 3 cloves Garlic, crushed & minced
• 2 Yellow Onions, chopped
• 1 (not green) Bell pepper, diced
• 1 heaping Tbsp. Tomato Paste
• 1/2 798ml can Salt-Free Crushed Tomatoes
• 400ml Full-Fat Coconut Milk
• 1 1/2 C PC Brand Plant-Based Chikn Broth (sub vegetable if needed)
• S P I C E S - 1 1/2 Tsp. Garam Masala, 1/2 Tsp. Curry Powder, 1 1/2 Tsp. Kashmiri Mirchi * , 1 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/4 Tsp. Cinnamon, 1 Tsp. Turmeric
• 1 Tsp. Kasoori Methi **
• Himalayan Salt & Cracked Pepper
• G A R N I S H E S - Sour Cream / Cilantro Lime Sauce, Diced Red Onion, Sliced Green Onion, Fresh Cilantro, Chilis.

NOTES:

* Kashmiri Mirchi is a chili powder found in India. It's notably much more red and vibrant than a standard chili powder and has mild heat. Sub regular chili powder + paprika if needed.

** Kasoori Methi is dried fenugreek leaves. You can usually find this in the international section of your grocer.

DIRECTIONS

• Begin heating the coconut oil, butter, garlic, ginger, and chilis, in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for about a minute without burning. Add the onion, bell pepper, and a good pinch of both salt & cracked pepper. Reduce heat slightly, stir, and let those cook for 5 minutes. 
• Whisk together your spice blend and sprinkle half of it in to the skillet right now. Stir to coat your veggies and continue to cook until almost soft, another couple of minutes. Next, stir in the tomato paste and continue to cook another minute or so. Pour a little broth in to the skillet and scrape the bottom of the skillet to loosen up and crusty flavour bits. Add the remaining broth, coconut milk, and tomatoes. Bring the skillet to a boil and once boiled, add the remaining spice blend and 1/2 tsp. Himalayan salt. Stir, reduce to medium low, and cover for 10 minutes.​

• Remove cover and simmer another couple of minutes, stirring to make sure lentils don't burn to the bottom of the skillet. Taste once the skillet is cooked and adjust your salt if needed. Remove the skillet and set it on to a wire cooling rack at the table. Take the 1 tsp. kasoori methi between your two palms and rub it together over the skillet.
• Dress up the skillet with some / all of the recommended garnishes. For service, I suggest naan bread. Everyone snatches a naan, breaks it up and scoops directly from the skillet. Alternately, you could serve with rice, or on its own in individual portions.
• Refrigerate any remaining skillet for 4 days. ENJOY!

HAPPY VEG