Recipe

Provided by Jessica Underwood by ©Luka from Boob to Food 2020

August 2020

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Gut Loving Dahl

Prep time: 5 minutes

Cook time: 30 minutes

Serves: 6 adults and freezes well

 

Ingredients 

2 cups lentils (red or yellow), well rinsed 

6 cups bone broth (can use water if vegetarian)

4 garlic cloves, minced

1 tsp. cumin

1 tsp. smoked paprika

1 tbsp. curry powder

1 tsp. ground coriander

2 tsp ground turmeric or 5cm fresh turmeric finely grated

5cm piece finely grated fresh ginger

1 tsp mustard seeds

3 bay leaves

1 tsp rock or sea salt

1 can coconut milk 

1 can diced tomatoes

Squeeze of lime juice

Optional: fresh coriander or coconut to garnish and avocado to top.

Image by Edgar Castrejon

Directions

Add all ingredients except the coconut milk, tomatoes, lime juice and garnishes into a large pot. 

Bring this to the boil then turn down to simmer and add the coconut milk and tomatoes, stir well.

Continue to simmer, stirring occasionally for 30 minutes.

When lentils are soft and the consistency is creamy the mixture is ready. If you want the mixture thinner add more water.

Remove the bay leaves.

Serve with steamed rice or quinoa (can also cook in bone broth) or with zucchini noodles.

Squeeze with lime juice.

Top with avocado, coriander and coconut. 

Notes: I often add any vegetables (chopped or grated) that I need to use up in the fridge/cupboard, very simple and versatile.

Image by Andrew Buchanan