If a cold is brewing, or it’s one of those nights where all you want to do is put your feet up on the sofa and not spend your evening preparing dinner, this is the answer. This Turmeric Dhal can sit on the hob/stovetop simmering away for hours (getting tastier and tastier). Thanks to the lentils it’s packed with protein and is great for breakfast, lunch and dinner.
Turmeric Dhal Recipe
400 g/14 oz/2 cups red lentils
1 tbsp coconut oil
4 onions, sliced
8 garlic cloves, crushed
80 g/2¾ oz fresh, unpeeled ginger root, grated
half a red chilli, deseeded and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground turmeric
1 tsp garam masala
1 tsp ground cinnamon
2 leeks, sliced into discs
2 carrots, finely diced
2 celery sticks, finely diced
1 l/1¾ pints/4 cups vegetable stock
3 large handfuls of fresh coriander/cilantro,
stalks finely chopped and leaves roughly
chopped, plus extra to serve
1 tbsp tamari
large pinch of ground black pepper
1 cauliflower, cut into florets
250 g/8¾ oz/3¾ cups kale or cavolo nero, roughly chopped
juice of 1 lemon
lemon wedges, to serve
1. Wash the lentils in a colander and leave to drain.
2. Heat a large lidded saucepan and add the coconut oil. Once melted, turn the heat down to low and add the onions, garlic, ginger and chilli. Leave to sauté for 5 minutes, until the onion is soft.
3. Add the spices and mix well. Remove 4 tablespoons of the mixture to garnish the bowls before serving. Add the leeks, carrots, celery and lentils and stir to coat with the onion mix.
4. Pour the vegetable stock into the large saucepan and stir well.
5. Add the coriander/cilantro, tamari and pepper and stir well. Add the cauliflower. Cover and leave to simmer for a minimum of 30 minutes, stirring the bottom of the pan to prevent sticking.
6. Once the lentils and vegetables are cooked through, add the kale or cavolo nero and mix in with the lemon juice. Add more stock or water, if needed.
7. To serve, divide the dhal between bowls and add a spoonful of the onion mixture and a sprinkle of coriander/cilantro leaves to each, with a wedge of fresh lemon.