Ingredients:
~1 cup red lentils
~1 tbsp ghee
~2 shallots, finely diced
~2 cloves garlic, finely chopped
~2cm piece of ginger, finely grated
~1 tsp ground cumin
~1 tsp ground turmeric
~1 tsp ground coriander
~1 1/2 cups vegetable stock
~1 x 270ml can coconut milk
~1 tomato, diced
~1 cup baby spinach
~Juice of 1 lime
~Greek or coconut yoghurt, to serve
~Sauerkraut, to serve
~Fresh parsley, to serve
Method:
1. (Optional) Add the lentils to a glass jar and cover with water. Soak for 2-4 hours, then drain and rinse. This helps to reduce phytic acid and antinutrients, making the lentils easier to digest and improving nutrient absorption.
2. Heat the ghee in a large pot over medium heat. Add the shallots and cook for a few minutes until softened. Stir in the garlic, ginger, cumin, turmeric, and coriander. Cook for another minute until fragrant.
3. Add the lentils, stock, coconut milk, and tomato, stirring well. Bring to a gentle simmer, then reduce the heat and cook for 30-40 minutes, stirring occasionally, until the lentils are soft and the dahl is thick. If it gets too thick, add a little more water.
4. Stir in the spinach and lime juice, allowing the spinach to wilt. Adjust seasoning to taste. Serve warm, topped with yoghurt, sauerkraut and parsley. Enjoy!
Notes:
Dahl will store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. If the lentils have been soaked, the cooking time may be reduced.
To make this dish dairy free, use coconut yoghurt.
Dahl might seem really simple, but it is so good for you! The abundance of warming herbs and spices supports healthy digestive secretions, circulation, and heart health. This recipe is very anti-inflammatory and a good source of plant-based protein, iron, and fibre.
