I have been receiving emails lately asking for recipes and ideas for meal planning. I thought I would share a few of my favourite staple recipes with you, beginning today with my step mother’s lentil dahl. A quick google search will uncover an entire world of dahl, I have made many different and more traditional versions, but this one with added mushrooms and red kidney beans remains my favourite. I usually cook this once a week over the cooler months. We eat half and either freeze the other half for a second meal later in the week or keep in the fridge for lunches.
375g red lentils – boil in water until soft and soupy
In another pan fry in some coconut oil (or oil of choice):
+ 1 onion
+ 1-2 cups of mushrooms
+ 5 cloves of garlic (or whatever you like)
+ 2 chillies (I leave this out if it’s for the kids too)
Then add in:
+ 400g tin of crushed tomatoes
+ 400g tin of rinsed red kidney beans (you can also leave these out if you don’t have any on hand)
+ 3 tablespoons of poppy seeds
+ 1/2 cup of desiccated coconut
+ 3 tablespoons of tamari (or soy sauce)
+ Spices: garum masala, cumin, ground coriander seeds, paprika, cayenne, etc.
Now add the mushy lentils and stir through a 400g tin of coconut cream.
This is best made up as you go along, play with the recipe and change it up as you see fit! I know I have!
Serve with rice, hommus, mango chutney, avocado, garlic naan, whatever you like!!
Enjoy and have a fabulous weekend x