On a winters night, make aromatic red lentil dhal.
With this wild Queens Birthday winter weekend upon us, it’s a great time to embrace the cold, the wet and the darker evenings with lighting the fire (we have a fake one, flick a switch and you are done, not quite the same though), snuggling under a wool blanket, putting on the slippers and getting out the winter recipes.
One recipe which is my go-to because it is so quick, easy and nutrient-dense is my Mangawhai Wellbeing Aromatic Red Lentil Dhal. This recipe you can make your own, place in baby spinach, bump it up with broccoli and cauliflower, garnish it with coriander, serve with mango chutney and/or plain yoghurt, make it spicier the options are endless.
This recipe is gluten-free, dairy-free, vegan if you change out the butter for coconut oil but not free of flavour!
Mangawhai Wellbeing Aromatic Red Lentil Dhal
Ingredients
- 1 cup Red lentils washed
- 3 cm Ginger sliced or ginger spice if no fresh available
- 1 Cinnamon stick
- 2 tbsp Butter or coconut oil (vegan option)
- 1 Large onion
- 2 Garlic cloves crushed
- 2 teaspoons Turmeric powered
- 1 teaspoon Cumin
- 1/2 teaspoon Garam Masala powder
- 1/2 teaspoon Chilli flakes
- 2 tablespoons Lemon juice
- 1/2 teaspoon Himalayan salt
- 1 tablespoon Coriander leaves chopped
Instructions
- Place lentils, cinnamon stick, bay, ginger in a large pot with 3 cups ofcold water.Bring to the boil and reduce to a simmer for 10 – 12 minutes,stirring to prevent it from sticking to the bottom.
- Remove cinnamon stick and bay leaf.
- Heat butter and add onions and garlic cook for 3 minutes, addremaining spices, cook for 1 minute, add lentils and lemon juice, cook throughfor 1 – 2 minutes, and stir in the coriander.
- Serve with garlic naan or poppadoms and apricot chutney.Coconut yoghurt or plian dairy yoghurt optional extras.
