QUICK AND EASY DAHL

Serves 6

I know it seems like long list of ingredients, but if you look closely they are mostly the delicious spices that make this dish so comforting and healthy. To make it easier I usually get all the herbs and spices out onto the bench first and quickly measure them into a small bowl so they are ready to go. Then it’s straight forward to throw everything together in the pot!

Ingredients

• 2 tbsp butter, ghee or coconut oil

• 1 onion/s (large) peeled and diced

• 3 clove/s garlic - peeled and sliced or crushed

• 1 tbsp ginger root - peeled and finely grated

• 1 carrot (large) grated

• 1 zucchini (large) - grated

• 1 tsp cumin seeds

• 1 tsp ground cumin

• 1 tsp ground coriander

• 2 tsp mustard seeds

• 2 tsp garam masala

• 1 tsp ground turmeric

• 1 can of tinned tomatoes or the equivalent fresh tomatoes

• 200 g split red lentils - dried (1 cup) You can soak these beforehand if you have time, otherwise just rinse and cook as per the instructions.

• 400 ml canned coconut milk - or cream (the cream gives a richer, creamier consistency)

• 350 ml chicken stock or bone broth - or vegetable stock

• 3 tbsp almond meal (optional, makes it a little thicker but can leave out)

• Sea salt and freshly ground black pepper - to taste

• 1 lime/s - juice and zest to finish

• 1 bunch/s fresh coriander leaves - roughly chopped

Method

In a medium sized pot, over a low to moderate heat, add the butter, ghee or coconut oil. Sauté the onion, garlic, ginger and spices until soft and fragrant.

Now add the grated carrot, zucchini, tomatoes, lentils, coconut milk, water and almond meal. Season well, stir and leave to simmer for 15 to 20 minutes until the lentils are cooked and most of the moisture is absorbed.

Finish with coriander leaves and lime. Season again if necessary.

Serve this with brown rice or quinoa and either fresh or dried chilli so the heat can be adjusted by each individual.