Helen’s Zingy Dahl

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.

Ingredients

Serves 4

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 coconut milk

Juice of 1 lemons/limes

4 tbsp chopped fresh coriander

Salt and freshly ground black pepper

Method

1. Heat the oil/butter in a large heavy based frying pan.

2. Sauté the onion/leek ginger for 5 minutes till soft.

3. Add the garlic, carrot and ginger cooking gently for another 5 minutes.

4. 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.

5. 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.

6. 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.

7. Sprinkle with the remaining coriander to serve.