This dahl is light and nutritious with a perfect blend of plant-based protein and plenty of carbohydrates to keep you full and energised throughout the day. The turmeric and ginger are naturally anti-inflammatory and the liberal use of garlic contains beneficial antimicrobial as well as cardioprotective properties. This is the perfect meal in so many ways!

Prep time: 5 mins⁠
Cooking time: 30 mins
Serves 1

INGREDIENTS

• 1/3 cup split red lentils

• 2 cloves garlic crushed and chopped

• 1 tbsp ginger finely sliced

• 1/2 tsp ground turmeric or small amount of fresh turmeric finely chopped

• 1/2 tsp of mustard seeds

• 1/2 tsp of cumin powder

• 1 tbsp of extra virgin olive oil

• 350ml of water or to whatever consistency if preferred

• Handful of chopped coriander (or parsley if preferred)

• Squeeze of lemon juice

• Salt and pepper to taste

METHOD

• In a medium size saucepan, heat the olive oil and add in the garlic and ginger, lightly fry for a minute or two before adding in the turmeric, mustard seeds and cumin. Warm the spices through in the pan until fragrant but be careful not to over cook them, 20-30 seconds maximum

• Add the lentils and stir the mixture through. Add the water and then bring to a simmer. Place the saucepan lid on and allow to simmer at a low temperature for 20-30 minutes until the lentils are tender.

• Adjust the consistency by adding more water throughout the cooking process as needed/preferred

• To serve, simple add the chopped herbs at the end and stir through

• Add a squeeze of lemon and season as you like

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