Nourishing Red Lentil Dal *recipe*

Warming, deeply nourishing, simple and delicious. This is my go-to recipe for quick dinners or to batch cook - super satiating, tasty and full of soluble fibre, to support digestive health and detoxification.

What you need

300g of organic red lentils

1 litre of filtered water

Large pinch of sea salt and ground black pepper

1 bay leaf

1/2 tsp of ground coriander

1/2 tsp of ground turmeric

1 tsp of ground cumin

1/2 tsp of ground cayenne pepper

3 cloves of garlic, finely chopped

2 large carrots, chopped

Green veg of your choice, chopped - 1 organic broccoli / bag of organic spinach / kale etc

1/2 tin or 1/2 block of coconut cream (optional)

How to make it

1. Thoroughly rinse the red lentils with cold water and add to the cooking pot, with the bay leaf, salt and pepper

2. Boil the filtered water and add to the cooking pot with the rest of the spices, then stir

3. Place on the lid and cook on a high heat for 5 minutes

4. Whilst it is cooking, crush and chop the garlic, chop the carrots and other green veg

5. After 5 minutes add the chopped veg to the cooking pot (also add in the coconut milk, if you’re using this too) and stir

6. Replace the lid, reduce to a medium to low heat, and let it simmer (for about 10 minutes), until the lentils become mushy

7. Then take off the lid and let it cook to the desired consistency (i.e. soup like or thicker)

8. Serve with fresh coriander / parsley (or even rocket!)

9. Portion up into containers for the freezer or meals throughout the week. Depending on the amount of veg and consistency, this makes around 4 servings. Double the ingredients to make a double batch