My spinach & sprouted lentil dahl with minted yoghurt. Is yum!

This is jam-packed full of delicious and healthful goodies - ginger, coriander, cumin, coconut - and tastes amazing (even if I do say so myself). When I'm cooking like this, all free-spirited and barefoot, I don't take measurements. So the numbers below are guestimates. Just throw in as much as you feel is right. It takes about 20 minutes from start to finish.

Freshly grated turmeric
1 clove of garlic, chopped
freshly grated ginger
2 or 3 tomatoes, chopped
1 tablespoon coconut oil
a small knob of organic butter
1/2 small red chilli, chopped
5 dutch carrots, sliced
1 large bunch of spinach, chopped (or 2 small bunches)
approximately 2/3 cup sprouted Aussie brown lentils, or more if you like (see instructions here)
1 heaped teaspoon whole coriander seeds
1 heaped teaspoon whole cumin seeds
organic sheep's milk yoghurt
2 or 3 large sprigs of fresh mint

Pound coriander and cumin seeds to a powder in a mortar and pestle. Heat coconut oil and butter in a deep pan and gently fry garlic, turmeric, ginger, chilli, coriander and cumin until fragrant. Add sliced carrots and sweat for 2 minutes. Add spinach and fry until collapsed. Add tomatoes and sprouted lentils, cover with water and simmer until spinach is just cooked.

To make the minted yoghurt, simply finely slice mint leaves and stir through.

Serve dahl warm with a big dollop of minted yoghurt.

It's EVEN BETTER for breakfast the next day.


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