Feely Générosité sémillon white wine with Vegan Dhal
5 mins preparation then 20 mins of cooking.
Ingredients: 250g red Lentils, 400g can coconut milk, tumeric and water (amount of water recommended on your lentils less the coconut milk usually around 1 part lentil to 3 parts liquid) Salt and Pepper, Olive Oil, 2 Large Onions chopped fine, 4 Garlic cloves crushed, 5cm piece ginger grated finely, 1 Tbsp each ground cumin, coriander seeds, mustard seeds, cardamom pods, 1 tsp each chilli powder and black pepper.
(Optional – some fresh or canned tomatoes – I did in the example in the photo – if you do remember to adjust liquid accordingly)
Place the lentils, coconut milk and tumeric in a pot and bring to the boil then simmer for 20 mins. In the meantime heat the oil in a casserole dish then add onions, garlic, ginger and spices (always stirring) till fragrant, about 4-5 mins.Mix into the cooked lentils.
Season to taste (*Astuce picked up from the Happy Pear cookbook – highly recommend these dudes are totally inspirational- add a splash of lemon juice and tamari soy sauce to your dhal at the end and it will sing… also slow cook – not boil – a selection of other vegetables to go into the mix also adds great flavour) and service with basmati and any salad that is in season locally. (See the Happy Pear video of their 5 minute dhal with a twist)
Feely Générosité semillon wine or the Mille Fleurs no sulfite added orange wine both of which have a hint of ginger and sweet spice particularly with age and go beautifully with this dish.
See our top ten vegan pairings.
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