RECIPE: Red lentil dahl
Packed full of fibre and plant based protein you can adapt this lentil dahl to make it more curry or soup like and adjust the spice level to your taste
Ingredients: (2-4 portions depending on if you are serving it as a lunch/dinner option or on its own without rice)
130g uncooked brown rice
1 medium onion
2 cloves of garlic
A vegetable stock cube
1 400g tin of tomatoes
A teaspoon of turmeric, cumin, chilli flakes, garam masala, coriander
300g red lentils
A couple of tablespoons of flaked almonds
Some fresh coriander to serve
Fill a medium saucepan with salted water, place over a high heat and bring to a boil.
While the water is heating dice the onion and garlic
Once water comes to the boil add the brown rice and cook according to the instructions
Heat another saucepan - you need a medium to high heat
Once it is hot add the onion and garlic and allow to cook for a few minutes. Keep adding a small amount of water to help soften and cook down the onion and garlic
Add the dried spices and allow it to infuse the onion and garlic - keep adding small amounts of water
Make the vegetable stock - you need about 900ml of stock
Add the chopped tomatoes
Add the lentils and stir the contents of the pan well
Add the stock and stir well
Bring heat down to a medium and leave to simmer for 20 minutes
Toast the flaked almonds on a dry pan
Chop the coriander
Dress the dahl with the coriander and flaked almonds
Serve & enjoy!
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