Lentil Dahl
Nourishing and comforting, with plenty of anti-viral ingredients to support the immune system – this dahl is simple to make and freezes well
Servings Prep Time
2 10minutes
Cook Time
25minutes
Servings Prep Time
2 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Crush or chop the garlic and set aside
  2. Heat the coconut oil in a saucepan and saute the onion for 5 minutes until soft
  3. Add the turmeric, ground coriander, cumin and garlic and stir for a minute before adding the lentils
  4. 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
  5. 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