Red Lentil Dahl

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This recipe is one of my favourites it is full of so much flavour and you can have a smaller serve but feel fuller for longer. Love Coriander and Turmeric!

Ingredients:Red Lentil Dahl

2 teaspoons of ground coriander

1 tablespoon of ground cumin

2 teaspoons of cumin seeds

2 teaspoons of mustard seeds

1/2 teaspoon of turmeric

1/2 tablespoon of minced ginger

1-2 tablespoons of olive oil

2 Cups of cooked red lentils (rinsed, drained) or 2 tins also rinsed and drained.

2 bunches of of baby spinach (washed and drained)

1/2 Cup of fresh coriander- chopped finely

1 Zucchini Sliced 2cm thick

750ml – 1L of water

Instructions:

Stir the water, turmeric, ginger and lentils in a large pot and bring to boil. As the mixture is boiling scrape off foam that brings to the surface. Turn heat down to a simmer and allow lentils to cook for 20-30min checking occasionally and stirring. Add 1/2 cup of water each stir when lentil mixture begins to look dry however if the mixture starts to look runny turn the heat up. After 20min add a sprinkle of salt and the spinach. Be sure to keep checking.

Meanwhile heat the olive oil in a separate small pan on medium and allow to heat up. Add cumin seeds, mustard seeds, garlic, ground cumin and coriander. Stir for 1 min until the seeds start to pop.  Once mixture becomes ‘sauce’ like, pour into lentil mix and stir. Now with the left over sauce in the small pan heat up the zucchini. Serve Dahl and garnish with zucchini.