Liesl and Katie’s “Mental Dahl”
This recipe is collaboration between my lovely momma and I. We were both feeling like a veggie-rich meal full of warmth, so decided to come up with our own version of the lentil dahl classic. We got creative and it had delicious results! Now a family favourite, we enjoy this on a winter’s day with some garlic naan or just as it is. It is heartwarming and completely packed full of nutrients and protein that will nourish the soul.
This is a great dish to serve when you have company. It’s creamy, spicy flavour profile makes it a sure favourite for even non-veggie lovers. Grab your mom, partner, friends or siblings to cook together and have fun with it. I hope you love this recipe just as much as we do!
Nutritional Info:
The veggies in this dish are rich in nutrients and fibre. The broccoli, cauliflower, lentils and wholegrain rice will give your body the fibre boost it needs to keep your heart and digestive system at optimum health. The lentils in this dish are packed with protein, potassium, vitamins and iron which make them ideal for managing cholesterol and heart health while fuelling your body and muscles.
Liesl and Katie’s “Mental Dahl”
Cuisine: Lunch/DinnerDifficulty: Moderate6
servings30
minutes1
hourIngredients
- Main ingredients:
1 large red onion
5-7 baby marrows
1 small head of broccoli
1 small head of cauliflower
2 baby orange/red peppers
1,5 cups of red lentils (uncooked)
1,5 cups of brown rice (uncooked)
2 tins of chopped tomato
1.5 tins of coconut milk (or 1 tin of coconut cream for a creamier dahl)
coriander to garnish
- Spices:
1 tsp fresh ginger
2 cloves of garlic (crushed)
2 tsp mild curry powder
1 tsp chicken stock powder
a pinch of cinnamon
1/4 tsp turmeric
1T marsala spice
1/4 tsp sambal oelik
salt and pepper to taste
Directions
- Wash, cut and set aside vegetables and ingredients. Prep and measure spices.
- Set a large pot/pan to medium heat on the stove. Drizzle with olive oil, add the chopped onion and lightly sweat.
- Add the curry powder, cinnamon, turmeric, marsala spice and sambal oelik to the pan and sweat some more.
- Add the two tins of chopped tomato to the pan, mix and let simmer on medium heat for about 5 minutes. Then add your uncooked lentils to the pan and let simmer for a further 10 minutes.
- While your lentils are lightly simmering, put a pot of brown rice on to boil (follow package instructions- usually 1 part rice to 3 parts water for about 30 mins.)
- Add your chopped veggies, chicken stock, garlic, ginger and tin of coconut cream to your lentil/tomato base and let simmer for about 30 mins until the veggies and lentils are fully cooked through.
- Add salt and pepper to taste, drain and rinse the brown rice and enjoy your lentil dahl with a bit of coriander garnish on top!
