LENTIL DAHL RECIPE (VEGAN)

Updated: Jun 20, 2019



This is without doubt my favourite comfort food and the aroma while this is cooking is amazing! Don’t be put off by the number of ingredients, all the work is in the chopping. Once it’s simmering away, it can be left to it’s own devices. This recipe serves 4-6.


INGREDIENTS

2 tbsp of oil (olive or coconut)

1 ½ cups of dried red lentils (dried lentils should be left to soak in water for a couple of hours or overnight)

3 large carrots, chopped into small pieces

1 head of cauliflower, chopped into small pieces.

1 bunch of kale, silverbeet or spinach. If using kale or silverbeet, chop away the woody stalk as it can be tough to eat.

1 tbsp ground cumin

1 tbsp ground turmeric

1 tbsp garam masala

1 tsp chilli powder (optional)

1 fresh chilli, chopped (remove the seeds unless you like it really spicy!)

1 large onion, chopped

4 garlic gloves, crushed or chopped

2 tbsp grated ginger

3 cups of vegetable stock

4 tbsp chopped coriander (optional)

Chopped parsley to garnish


METHOD

  1. Heat the oil in a large saucepan over a medium heat. Add the lentils, cumin, turmeric, garam masala, chilli powder (if using), red chilli, onion, garlic and ginger and cook, stirring, until the onion softens (about 5 minutes).

  2. Add the coriander (if using), stock, vegetables except the kale/silverbeet/spinach and cook over a low simmer for at least an hour (the longer the better). Don’t be alarmed if the water doesn’t cover all the vegetables. As they start to cook the volume will reduce.

  3. Add the kale/silverbeet/spinach about 15 mins before you finish cooking.


This dish is vegan, but if you like you can add shredded chicken or whatever you have handy. I added chicken in the photo above.


Enjoy!

Nutrition & Fitness Coach
0404 035 534
172 Majors Bay Road, Concord, Sydney
Copyright 2018 Sonja Turner Nutrition & Fitness Coach. All rights reserved.