There's nothing better in the cold winter weather than a warming and nourishing bowl of dahl. This delicious recipe is packed full of flavour and nutrients, formulated by the beautiful Elly McLean from Nutritionelly. We promise you will love it!
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- 1 tbsp extra virgin cold pressed avocado oil
- 1 red onion, diced
- 3 garlic cloves, diced
- 1 tbsp fresh ginger, peeled and grated
- 2 cups pumpkin, diced into small cubes
- 1 cup brussel sprouts, quartered
- ½ head cauliflower, floretted small
- 2 tomatoes, diced
- 1 cup red lentils, soaked for at least a few hours
- 1 tsp chilli flakes
- 1 tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp garam masala
- 400ml coconut milk
- 1.5 cups vegetable broth
- 1 lemon, juiced
- ½ bunch fresh coriander
- Salt & pepper
Coyo Raita
- ½ cup Greek Coyo
- 4 sliced gherkins
- 1/2 tsp cumin seeds
- Pinch of sea salt
Method
- Heat oil in a large saucepan over medium-high heat before adding the onion and garlic. Stir for 3-4 minutes or until onion is cooked through and translucent.
- Meanwhile, remove the roots and stalks from the coriander. Wash the leaves and pat dry before roughly chopping. Wash the roots and stalks well to remove any dirt. Finely chop.
- Now add the coriander roots and stalks, ginger, tomato and spices to the pan. Cook until the stalks become soft before adding the cauliflower, pumpkin and brussel sprouts.
- Add the stock, coconut milk and lentils and bring to a boil before reducing the heat to simmer.
- Cook for 25-30 minutes or until the veggies are cooked to your liking.
- Whilst Dahl is cooking, combine all Coyo Raita ingredients in a small ball until well combined and set aside.
- Season Dahl and add stir through lemon juice. Serve with a dollop of Coyo Raita and fresh coriander.