I was just talking with someone about this recipe earlier this week, and it reminded me how much I love it. It’s not the easiest recipe I’ve shared — but it’s also not hard. It’s definitely not keto, but it is organic, hearty, and comforting. Most importantly, it was one of our favorite meals that Mara used to make for the boys and me.
She would often double — sometimes quadruple — the recipe so we’d have leftovers. And honestly, that’s the best way to enjoy it. The flavors get even better on day two or three as they meld together.
Now, fair warning: this one definitely wins the award for “ugliest dish that tastes amazing.” But don’t let that fool you. If you’re making a big batch to store, be sure to add an extra cup or two of stock. Lentils soak up the liquid as they sit, and you’ll want to keep that rich, stew-like texture.
It pairs perfectly with warm naan on the side.
Bon appétit — and let me know if you make it!
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!
0 Comment