| 1 onion | |
| 2 carrots | |
| 2 cloves of garlic | |
| 2cm knob of ginger | |
| 250g dried red lentils | |
| 2 tsp garam masala | |
| 1 tsp turmeric | |
| 1 tsp cumin seeds | |
| 2 stock cubes | |
| 1 litre boiling water | |
| A big handful of cavolo Nero (posh kale) or it could be spinach as an alternative. | |
| Coriander & mint chutney: | |
| 30g mint | |
| 20g coriander | |
| 1 tsp cumin | |
| 1 tsp chilli flakes | |
| 1 tbsp agave | |
| 20ml water |
I love a dahl, as I’m sure you all do! and this dish is slowly becoming a weekly occurrence for me. topped with that coriander and mint chutney and you have got yourself something perfect for everyone to enjoy!
| 1. | Chuck the onions, garlic, ginger and carrots into a food processor with the olive oil. Blitz to a paste and fry till soft. |
| 2. | Add in the spices, and cook for 2 mins. Then the lentils, stock cubes and boiling water. |
| 3. | Let it bubble for 10 minutes. Whilst you wait, make a chutney by blitzing the herbs, spices, agave and water until smooth. |
| 4. | Add in the posh kale (or spinach) and let it wilt. Then serve it up! |
| 5. | Go eat. That's it. |