Lentil Dahl with Spinach & Parsley (V, GF)

I always feel warm, nourished and satisfied after eating a big bowl of flavoursome curry. I also generally feel like I’m about to pop because I don’t have a stop button, but that’s neither here nor there.

I’ve shared my recipe for a coconut sweet potato & chickpea curry before which is pure deliciousness and jam packed with goodness, but sometimes the days just call for something a little naughtier and stodgier.

That’s what I feel today. Emotionally it’s been a rough weekend of uncertainty, exhaustion and heightened emotions causing unwanted, petty arguments, but we made it through.

It’s a new day, a new week in fact, and although the fresh produce in the fridge haven’t magically been restocked, my dwindling positivity levels have been replenished so I’m being sure to run on full speed whilst feeling good.

The weather is a bit shitty out here in the USVI, stormy & gloomy to reflect the world’s feelings, but for me that’s just an excuse for comfort food.

This Dahl can be made with any lentils & is easy to whip up from just a few basic cupboard staples so here we go.

You will need:

  • 200g Brown Basmati Rice, or rice of choice
  • 200g Lentils, rinsed
  • 1 Can Coconut Milk
  • 1C Vegetable Stock
  • 1 Can Chopped Tomatoes
  • 1 Red Onion, finely diced
  • 3 Cloves Garlic, minced
  • 1T Ground Cumin
  • 1t Garam Masala
  • 1t Curry Powder
  • 1/2t Ground Ginger
  • 1/2t Ground Coriander
  • 1 Large handful Spinach
  • Chopped Parsley to garnish

What you’ll need to do:

  • Start by heating a pot on medium-high heat and add some olive oil. Cook the onions, stirring and making sure not to brown them for about 5 minutes.
  • Add the garlic and cook for a further minute.
  • Add the spices and stir for 30 seconds, then add the lentils and coat in the mixture.
  • Pour in the tomatoes and combine, then the coconut milk & half of the stock.
  • Add a pinch of seasoning here, then the heat down to let the lentils simmer gently.
  • They’ll take about 45 minutes to an hour to cook, so leave the pot uncovered, stirring every 10 minutes or so. Keep an eye on the liquid and add the remaining stock if required.
  • Meanwhile, cook the rice.
  • Once the lentils are soft, stir through the spinach and check for seasoning.
  • To serve, simply sprinkle some fresh parsley on top & a little chili flakes if desired.
  • You could add a spoonful of yoghurt, coconut yoghurt or sour cream for a little extra if desired but it’s not necessary!
  • Enjoy!

L, Xo

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