Organic Red Lentil Dahl

Thanks to recipe creator: Erin (Insta: @theveganginger) find more of her delicious vegan recipes at The Green Grazers

Almost everyone loves a warming dahl dish and this one is delicious.

A good dahl recipe should have a place on everyone’s regular menu as it is so warming, healing and comforting.  This recipe uses coconut milk so has a creamy richness without using dairy.  It is a great way to use up vegetables that need eating in the fridge!

This recipe uses organic turmeric which is full of nutrients. One serving (7g) of turmeric is high in fibre and a source of manganese and iron.  Manganese contributes to the maintenance of normal bones, formation of connective tissue and the protection of cells from oxidative stress.  Iron contributes to normal cognitive function, immune system function and reduction of tiredness!

If you like warming spices in colder weather then this recipe is definitely one to try.

Twin this tasty dahl with one of our speciality rices; organic brown jasmine rice, organic black rice, organic white basmati rice, organic brown basmati rice and organic red rice.

Recipe

Ingredients:

1. 2 Cups of diced onion
2. 4-6 Garlic cloves minced
3. 2 Heaped tablespoons of minced ginger
4. 2-3 Chopped carrots
5. 2 Cups of vegetable of choice, some good ones in this recipe are butternut squash or any other squash, sweet potato, white potato, cauliflower, pumpkin.
6. 1 1/2 cups Forest Whole Food’s Organic Red Split Lentils
7. 1 Can of coconut milk
8. 4 Cups filtered water
9. 2 Heaped teaspoons of curry powder
10. 1 Teaspoon Forest Whole Food’s Organic Dried Cumin
11. 1/2 Teaspoon Forest Whole Food’s Organic Turmeric
12. 1/2 Teaspoon sea salt
13. Ground black pepper
14. 2 Cups of greens (spinach, kale, or chard)

1. Green Onions
2. Coriander
3. Fresh lime juice

Method:

1. In a large pan, water sauté the onions until translucent and add the garlic, ginger, carrots and pumpkin cooking on a medium heat.
2. Add the spices and stir thoroughly.
3. Add the lentils and water and let simmer for 15-20 mins.
4. In a separate pot cook your rice.
5. Once your carrots and lentils are tender add the greens and let them wilt a bit before removing from heat.
6. Serve topped with chopped green onions, cilantro and a wedge of lime.