Lentil, Spinach and Coconut Dahl
This recipe is a firm favourite for a cold winter evening. I tend to mix it up a bit each time so have some fun and use what’s in your fridge, you can’t really go wrong! This is another vegetarian gem from my mother in law, Shuna Herscovitz.
In a saucepan heat over a medium to high flame – 2 Tbsp butter or ghee
Be careful not to let the butter burn
Add and allow to pop, but not burn – 2 tsp mustard seed, 1 tsp cumin seed.
Quickly add whilst stirring –
- 1 Tsp ground cumin
- 2 Tsp turmeric
- 6 cloves (optional)
1 Tbsp grated fresh ginger
After 30 seconds quickly add –
- 6 skinned and chopped big tomatoes
- 1 finely chopped small butternut
- 1 400gm tin coconut milk or cream
- 2 cups water (can add more if it becomes too thick)
- 1 tsp coconut/brown sugar
- 1-2 tsp good quality salt (Maldon or Himalayan)
- 1 and a half cups red lentils (make sure you rinse them first, or even better, soak them over night)
Bring to a simmer and cook until the lentils and butternut are tender (roughly 30 minutes)
Add and allow to wilt 200 grams baby spinach
Serve with –
- Brown rice or quinoa
Top with –
- Fresh coriander
- A squeeze of lime juice (lemon juice would work too)
- A dollop of natural or coconut yoghurt
My alternative suggestions for the recipe –
- I have also made it with a mix of yellow and white sweet potato, instead of butternut
- You can add in some other vegetables if you have them, like a red pepper or anything else you might have in the fridge
- I have used diced cherry tomatoes before, instead of whole peeled and chopped tomatoes
Enjoy this wholesome, healthy meal and please do share it with those who you think might enjoy it too xx
