It’s time to welcome back our Guest Blogger, Maddy Bellcroft. This week Maddy is sharing a delicious and nourishing red lentil dahl recipe. Take it away Maddy…
This week I wanted to share a recipe for a quick and nourishing dahl that will fill you up and make your tummy happy.
- 1 1/2 C split red lentils
- 1 C frozen peas
- 1 tin crushed tomato
- 1 tbsp stock powder (or 2 small cubes)
- 4 cloves garlic
- 1 cm piece of fresh ginger
- 1 large onion
- 2 tbsp olive oil
- 1/2 tsp chilli powder
- 1 tsp salt plus extra to taste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tbsp coconut sugar
- 4-5 C water
- Cooked brown rice to serve
Dice the onion and saute with the oil in a large pot until soft. Add the minced garlic, ginger and spices and cook for a further minute. Add the lentils, peas, tomatoes, coconut sugar, salt and 4 cups of water and bring to a simmer, stirring regularly for 30-40 minutes until the lentils are soft. If the mixture becomes too dry and starts to stick add more water. Taste and season with salt and pepper.
To speed up the cooking process, you can pre-soak the lentil mixture with the water an hour before you cook.
Serve with hot brown rice and top with your favourite chutney.