This dahl is so yummy and easy, it’s a great source of comfort food and nice to have on a winters’ night. The warm ginger and use of spices and garlic are excellent for digestive health and have anti-inflammatory and anti-microbial proprieties. This dahl is rich in protein and fibre and when served with a brown or wild rice is the perfect combination of carbohydrates, protein and deliciousness. Great for babies and kids too, without chilli means the entire family can share this meal. If short on time, put all ingredients in a slow cooker at the start of the day before work and come home to a ready-made meal. Enjoy Bec
INGREDIENTS
• 2 cups soaked and drained lentils (red or yellow) – I soak for a minimum of 8hours.
• 6 cups of bone broth (or stock)
• 4 garlic cloves crushed/minced
• 2tsp cumin
• 2tsp smoked paprika
• 1tbsp curry powder
• 2tsp ground coriander
• 2tsp turmeric
• 2tsp mustard seeds (or mustard powder)
• Bay leaves
• Freshly minced/grated ginger use a small knob of ginger– or 2tsp ground ginger
• Pinch of sea salt
• 1 can whole tomatoes
• 1 can coconut milk
• Lime juice
• Garnish – coriander, chilli, coconut yoghurt or natural yoghurt, serve on top of brown rice or with homemade flat breads.
METHOD
1. Add all the herbs and spices to a large pot with small olive oil on a medium heat until fragrant, approximately 1-2 minutes.
2. Add the lentils and stir to coat in all the spices.
3. Add bone broth and bay leaves and bring to the boil
4. Add the coconut milk and tomatoes stir well and reduce to simmer
5. Simmer for 30-45minutes. Stir occasionally and season to your liking. Add more water if you prefer a thinner mixture
6. Remove bay leaves
7. Serve with fresh lime juice and any garnish of your choice.