RECIPE PAGE

Red Lentil & Spinach Dhal

 

Serves 3 as a main meal or 4 with brown rice and steamed vegetables.

1 cup red lentils
1 bay leaf
1 onion, diced
2 cloves garlic, crushed
1 tablespoon grated ginger
1 red chilli, diced
1 teaspoon ground cumin (or for better flavour toast & grind 1 ½ teaspoon cumin seeds)
1 teaspoon ground turmeric
1 teaspoons garam masala
½ teaspoon ground coriander
6 curry leaves
1 teaspoon salt
200ml can coconut milk
2 tomatoes, diced
2 cups spinach leaves
1 tablespoon lemon juice     

To serve: fresh coriander, yoghurt, chilli flakes

Rinse the lentils and place in a saucepan with the bay leaf and 2.5 cups of vegetable stock or water. Bring to the boil and then simmer for 15-20 minutes, skimming of any scum that rises to the top.

Meanwhile heat some coconut oil in a fry pan and add the onion until really starting to brown. Add the garlic, ginger and chilli and cook for 1-2minutes. Stir in the cumin, turmeric, garam masala, coriander, curry leaves, salt and tomatoes and cook for a further 1-2 minutes. Add the lentil mixture to the fry pan and scrape off all the flavour from the bottom of the pan, then transfer back to the original saucepan.

Add the coconut milk and cook for a further 10 minutes, adding more stock/water if it becomes too thick. In the final minute, stir through the spinach and the lemon juice.

Serve with fresh coriander, a dollop of yoghurt and chilli flakes if you like it hot.  

Enjoy! :)   


Breakfast:

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Spinach & Zucchini Loaf

Spinach & Zucchini Loaf

Berry & Almond Quinoa Porridge

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Ricotta Brekky Wrap

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Beet, Berry & Cacao Smoothie

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Vegetarian:

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Mediterranean Sweet Potatoes

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The Ultimate Vegetarian Lasagne

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Meat:

Rainbow Chicken Salad

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Mexican Bowl

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Chicken Satay Skewers

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Lamb with Hummus & Carrot Chips

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Thai Beef Salad

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Lamb with Pea & Cous Cous Salad

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Fish & Seafood:

Soft Fish Tacos

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Salmon, Green Tea & Miso Broth

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Macadamia Salmon

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Coconut Baked Fish with Kale Salad

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Snacks: 

Raw Brownie Bites

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Basic Easy Hummus

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Protein Balls

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Banana & Coconut Muffins

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Pesto Variations

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Buckwheat Banana Bread

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Carrot Cake Bites

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Pumpkin, Spinach & Fetta Muffins

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Cacao, Coconut & Sweet Potato Muffins

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Dessert:

Cacao & Raspberry Black Bean Cake

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Acai Chia Pudding

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