An immune-supportive, comforting lentil dahl
This nourishing lentil dahl is packed with anti-viral ingredients, and is simple to make and enjoy – either as a meal in itself or as a side dish to curries.
It’s been served at both dinner parties and at toddler playdates and all the ingredients have so much going for them nutritionally, it’s hard to know what to start highlighting: the fab high-fibre lentils, the chlorophyl-rich coriander leaves, or the addition of amazing, anti-inflammatory turmeric?
But we eat this dahl the most at the first sign of a cold or other virus striking. Its comforting, soup-like texture makes it easy to digest, and packs in a fair few antiviral, antimicrobial foods such as garlic, onion, turmeric, cumin, coriander and coconut oil . Using home made chicken stock adds an extra immune boost due to the nutrient dense broth left from slowly simmered chicken bones – but if you’ve none to hand, some fresh supermarket stock, or an organic stock cube can be used.
It’s important to crush or chop the garlic about ten minutes ahead of using it – the powerful compound allicin, responsible for so many of garlic’s health benefits, is deactivated by heat. Chopping in advance allows time for allicin production before cooking it!
We hope you enjoy this blog post, let us know your thoughts in the comments below or on social media – we’re on Twitter, Facebook, Instagram and Pinterest. And don’t forget to sign up to our newsletter to receive a monthly update of our recipes, nutrition tips and expert advice.