Simply by choosing seasonal vegetables and adjusting the spices and seasonings, dahl makes an easy and nourishing meal for any time of the year – but right now this is our favourite one pot winter warmer.
Add citrus flavours, fennel and coriander for summer, and black pepper, cinnamon and cardamom during the colder months. Ginger and turmeric are great all year round for their anti-inflammatory boosting characteristics and flavour.
Thick or thin, creamy or light, dahl lends itself to endless variations!
Place washed lentils, bay leaf and water into a small pot. Bring to the boil and simmer for 10-15 mins.
Meanwhile, in a larger pot, sauté onion, garlic and ginger in the sunflower oil until onion is soft and translucent.
Add the spices and vegetables and continue to sauté, stirring constantly for a minute or two, then add the lentils and the Coco Quench. Bring to the boil, reduce the flame, cover and let simmer for 35-45 mins (the longer you cook it the creamier it will become).
Season with salt and serve with fresh coriander, lemon wedges and brown rice.
Note: Coco Quench adds a lovely, light, sweet taste to this recipe, but if you'd prefer something richer and thicker, you can always substitute straight coconut milk or cream.
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