Wednesday, 11 October 2017


Autumn is here and it definitely arrived in my kitchen too! I've been craving warming, filling foods rich in colour and flavour. Autumn brings cooler weather, but also a chance to slow down and take time to look after our own wellbeing. Adding warming foods, full of fragrant spices on your menu will keep your appetite satisfied, helping boost the immune system, preparing you for colder months.
Stews, soups and dhals are prefect meals to warm the body. Adding a variety of veg to them will get your daily intake sorted.
Try this super easy and yummy red lentil dhal, packed with flavour and goodness.

Here's what you need:
1 cup of red lentils, rinsed  - no need for soaking
2 small onions
3 garlic cloves
coconut oil or ghee for frying - 1-2 tablespoons
2 teaspoons of turmeric
1 teaspoon of black mustard seeds
1 teaspoon of ground cumin
1 teaspoon of ground coriander
chilli flakes to taste
1 tablespoon of fresh grated ginger - or even more if you like the taste
500ml of stock - home made or from a cube, I really like using KALLO cubes as they are organic, low in salt and without any artificial additives
1 can of chopped tomatoes
1 small tin of coconut milk - 200ml
veg - here you can be as creative as you wish - you can add some chopped carrots, cauliflower or sweet potato, cavolo nero, chard, kale or spinach leaves
salt, black pepper and lemon juice to taste

Here's how to do it:
In a deep, large frying pan heat up the oil. Add mustard seeds wait for them to start popping, then add chopped onions. Fry for 1 minute then add cumin, coriander and garlic. Fry for another minute mixing everything together. Add lentils, turmeric, chilli flakes, tomatoes, coconut milk and stock. Add grated ginger and bring everything to boil. Add chopped root veg  - (keep leaves till the end). Simmer everything for 20-25 minutes, then adding shredded kale, chard, spinach or any other leaves you're using, cooking for another 5 minutes, folding them gently into the pot. Take off heat, add salt, black pepper and lemon juice to taste. Serve hot and enjoy the warm feeling inside out!
This dish is so versatile you can swap veg each time and experiment with pulses using green, red, yellow lentils or mung dal instead. Enjoy.

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