Lentil Dahl
Ingredients
- 125 g red lentils rinsed
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 500 mls chicken stock
- 2 handfuls spinach leaves rinsed
- 2 handfuls coriander leaves rinsed, chopped
- 1 medium red onion chopped
- 2 cloves garlic crushed or chopped
- 1 dsp coconut oil or olive oil or ghee
Servings:
Instructions
- Crush or chop the garlic and set aside
- Heat the coconut oil in a saucepan and saute the onion for 5 minutes until soft
- Add the turmeric, ground coriander, cumin and garlic and stir for a minute before adding the lentils
- Add chicken stock, bring to the boil and turn down to a simmer for 20 minutes, or until the lentils have absorbed the stock. Stir occasionally to stop the lentils sticking to the bottom of the pan
- Add the spinach and 1 handful of coriander leaves, and stir for a couple of minutes until wilted. Blend with a stick blender to get a smooth, green dahl, or simply serve as is, sprinkled with the remaining chopped coriander leaves
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