Lazy Dahl by Amelia Freer
This delicious dahl is the perfect mid-week meal to warm you up on a chilly evening.
This one is perfect when you want an easy, nutritious dinner that the whole family will love.
This comforting dahl by Nutritional Therapist Amelia Freer is a one-pot-wonder and a great way to feed many mouths. Whip up a big batch and you can freeze it for later.
You will need the below:
Ingredients (serves 2):
- 1/2 teaspoon of cumin, coriander and mustard seeds
- 2 teaspoons of coconut oil
- 1 onion, peeled and diced
- 3 cloves of garlic, peeled and finely chopped
- 1 tablespoon of grated fresh ginger
- 1 red chilli, finely chopped
- 2 teaspoons ground turmeric
- 1 teaspoon of garam masala
- 200g dried red lentils
- 1x 400g tin of coconut milk
- 500mil vegetable stock
- A pinch of salt and pepper
- 2 handfuls of washed fresh spinach
- Juice of 1/2 lemon
- A handful of coriander leaves
- Heat a large pan over a medium heat and gently toast the cumin, coriander and mustard seeds for 2 to 3 mins, until the mustard seeds start to pop. Tip them out of the pan, and then lightly grind them in a pestle and mortar or spice grinder.
- Put the coconut oil into the hot pan, then add the onion with a pinch of salt and cook gently for 5 minutes over a low heat.
- Add the garlic, ginger and chilli and cook for a further few minutes.
- Add the freshly ground spices, along with the turmeric and garam masala, and cook for 1 minute.
- Finally add the lentils, coconut milk and vegetable stock, and stir to combine. Bring to the boil, then reduce to a simmer. Cook on a low heat for 10 minutes with the lid on, then 10 minutes with the cover off to allow it to thicken.
- Taste and season with salt and pepper.
- Just before serving, add the spinach and stir until it wilts, then squeeze in the lemon juice and top with fresh coriander leaves.
All images by Susan Bell.