As the wet, windy weather arrives, and our iced lattes turn to extra foam, extra hot cappuccinos, our wooly knits, and cozy kitchen comforts become our best friends. There’s nothing like a healthy hearty dinner to warm your tummy on a cold evening, and this recipe will do just that. Bursting with goodness and delicious herbs and spices, this veggie friendly Dhal recipe will be your go-to dish from Autumn to Winter.
1 tbsp coconut/olive oil
1 white onion, diced finely
4 cloves garlic
1 green chili, diced
1 tbsp ground fresh ginger
2 tbsp ground fresh coriander
1 tbsp turmeric
1 tbsp cumin
two fresh tomatoes chopped
250g red lentils
pinch of salt and pepper
1 vegetable stock cube (optional)
Fry the onion, garlic, ginger and chilli in the oil, on a medium heat, add the spices and mix together until the onions are soft and the spices are really fragrant. Next, add the tomato and keep stirring.
Add the lentils and cover with 750ml of hot water (with or without stock). Bring to a boil, then reduce the heat, cover and leave to simmer for 35 mins.
When ready, stir the contents of the pan, so that the vegetables and lentils are mixed well.
Take off the heat and place into a bowl. Add a pinch of fresh sea salt and pepper, sprinkle over some fresh coriander and chilli flakes and serve. (Optional- add a dollop of fresh yogurt for a final finish).
For an even heartier hit of fibre, serve on basmati rice.
Recipe by Zaynah Colley.