Are pulses (lentils, chickpeas, dried peas and beans) part of your eating culture? They taste earthy, nutty, are extremely versatile and you can find them in Indian, African and French cuisine.
For a wholesome, complete meal, serve this Dhal with rice and yoghurt sauce.
Gluten-free adaptable: remove bread
BLW adaptable: cut sizeable chunks, cook to softness
Preparation: 10min, Cooking 20-25min.
- Red split lentils: 250g
- Baby spinach: 100g
- Carrots: 400g sliced
- Onion: 1 chopped
- Garlic: 2 cloves, crushed
- Ginger: 1tsp, grated
- Coriander: a few sprigs, chopped
- Lemon zest: 1tsp
- Brown rice oil: 2 Tbsp
- Curry powder: 1tsp mild
- Vegetable stock: 1.3L, enough to cover well.
- Serve with Naan Breads and/or rice and with optional yoghurt sauce.
- In large pan or pot, heat oil, onion, carrots, for about 5 minutes over medium heat.
- Add ginger, garlic, curry and lentils, and sautéed a further 3 min over medium heat.
- Add stock, lemon zest, bring to the boil, partly cover with lid and reduce heat to simmer 20-25 min until carrots and lentils are tender.
- Stir baby spinach in the Dhal, until wilted.
- Sprinkle chopped coriander.
- Serve with side of choice.