This recipe isn’t hard, but it’s not super easy like many other recipes I post. It isn’t on the ketogenic diet, but it is organic, and it was among our favorite recipes that my late wife, Mara, would make for the boys and me. She would often double or quadruple the recipe to have leftovers. This is a recipe where it’s often better the second and third day as the flavors combine. And I can say that it wins the “worst looking meal for tasting delicious” award. If you are making some to save, add one or two more cups of stock as the lentils will absorb the moisture overnight. It goes amazing with naan. Bon appetite!
Ingredients (all organic)
1 onion large finely chopped
3 garlic clove crushed
1 tsp ginger grated
1 bay leaf
1 tbs olive oil
1 cup red lentils
2 tsp Indian curry powder
1 tsp ground turmeric
3 cups vegetable stock (liquid)
1 cup sweet potato chopped
1/2 red capsicum
1/2 cups coconut milk
2 cups baby spinach chopped
Directions
First, fry the onion, garlic, ginger and bay leaf in the olive oil until the onions are soft. Next, add the lentils, curry powder and turmeric and fry for two minutes, stirring continuously. After that, pour in the stock and add the sweet potato and capsicum then the coconut milk. Simmer for about 30 minutes (or until the lentils are cooked through) on low heat, stirring occasionally, making sure the dahl does not stick to the bottom of the pan. Add more water or stock if required. Add chopped spinach at the end of cooking and stir through for two minutes before removing from heat. Serve with naan. Bon appétit!
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