Delight in the aromatic comfort of 'Lentil Dahl,' a classic Indian dish bursting with rich flavours and nourishing lentils.
Ingredients:
500g dried organic lentils
4 large red onions, diced.
4 large carrots, diced.
1 bunch of celery, diced.
6 cloves of garlic, diced.
A thumb-sized piece of ginger, grated.
2 tbsp stock powder
2 large pinches of black pepper
1 tbsp of ground cumin
1 tbsp of ground turmeric
2 teaspoons of ground coriander
1 tsp of ground cardamon
1 tbsp coconut oil
Chilli flakes (optional)
Sea Salt
Method:
1. Cover and soak the lentils for 4 hours, drain and rinse.
2. Dry fry the spices in a large pot for 1 minute on medium heat until fragrant - keep stirring to prevent burning (add chilli now if you want this a little spicy).
3. Gently heat the coconut oil/ghee in the same pot and fry the onions for 10 minutes until soft - stir occasionally.
4. Add the garlic and ginger and fry for a further 5 minutes on a gentle heat - regularly stir to prevent over-browning.
5. Add the diced carrots and celery.
6. Add 1.25 litres of water to the pot and add the stock powder; mix with a little water before adding.
7. Add the drained and rinsed lentils.
8. Continue to cook with the lid on for a further 15 minutes on a medium heat.
9. Add more water if needed and stir at the bottom of the pot to prevent burning.
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