This dahl recipe is packed with great nutrients: Lentils for fibre and protein, carrots for beta-carotene and vitamin C, onions for flavonoids and turmeric for its anti-inflammatory properties. This Dahl is the perfect low GL food and can be served on its own or with rice and I love it along side salmon and green vegetables.
2 tbsp butter /coconut oil
1 large onion or 1 leek chopped
1 carrot diced
3 cm piece fresh root ginger, grated
2 cloves garlic crushed
2 tsp turmeric
1 tsp cinnamon
2 bay leaves
1 tsp chilli powder/flakes
1 tsp garam masala
200g split red lentils/split hulled mung beans
400ml water or vegetable stock (marigold)
400ml light coconut milk
Juice of 2 lemons/limes
4 tbsp chopped fresh coriander
Salt and freshly ground black pepper
- Heat the oil/butter in a large heavy based frying pan.
- Sauté the onion/leek ginger for 5 minutes till soft.
- Add the garlic, carrot and ginger cooking gently for another 5 minutes.
- Add turmeric, cinnamon, chilli and garam masala to the pan and cook for a further minute to allow the flavours to infuse. If the mixture becomes to dry add a little of the water/stock and continue to cook.
- Add the lentils, water/stock and coconut milk and season well. Bring to the boil and simmer over a low heat for approx 40 minutes stirring occasionally to prevent the lentils from sticking. If the mixture
- becomes too dry add more water.
- Stir in the lemon/lime juice and 3 tbsp of the coriander and cook for a further 15 minutes until the lentils become really soft.
- Sprinkle with the remaining coriander to serve.