I love this time of year.
I’m a summer girl through and through and I know that in a few weeks I’ll already be lamenting the cold, but for now I choose to enjoy my romantic notions and endless daydreams of fluffy jumpers, mugs of hot chocolate, lying in bed listening to the rain, and cosy snuggles with my lovebug. ♥
It’s about this time of year that I really start to crave root vegetables and curry flavours.
I’ve always been a fan of Dhal, but too often for my liking it is served as a tasteless and boring side-dish.
Forget that! I say bulk it up and make it a spicy and delicious main attraction!
One of the biggest reasons that Dhal rocks – besides the fact that it’s fat-free and brimming with nutrients – is that it’s so versatile. Substitute any of these vegetables with your own favourites – zucchini, cauliflower and peas also work really well.
I threw some carrot pulp in because I’m always looking for ways to use up the pulp from my morning juices, but this is completely optional too.
Any leftovers keep well in the fridge for 3-5 days and taste even better reheated, so this is a great meal to make in large batches to fill Autumn lunch boxes and super hungry tummies.
- 1 tbsp Extra Virgin Coconut Oil
- ½ Brown Onion, peeled and thinly sliced
- 1 cup Sweet Potato, chopped into 1cm cubes
- 1½ cups dried Red Lentils
- 4 cups Vegetable Broth/Stock
- 1 cup Carrot pulp (optional)
- 1 cup Broccoli florets, sliced
- 1 cup Mushrooms, sliced
- 1 cup Cherry Tomatoes, quartered
- 1 cup Baby Spinach leaves
- 1 cup fresh Coriander leaves
- 1 tsp grated fresh Ginger
- 2 tsp Mustard Seeds (Black or Yellow)
- ¾ tsp ground Cayenne Pepper (less if you don't like medium-level spiciness)
- 1½ tsp ground Cumin
- 1½ tsp ground Turmeric
- 1½ tsp Garam Masala
- ½ tsp ground Coriander
- 1 clove fresh Garlic, chopped (optional)
- Assemble spices in a small bowl.
- Heat oil in large saucepan or frypan over medium heat.
- Add onion and sweet potato and sauté until onion is soft.
- Add spices and cook, stirring, until mustard seeds start to pop.
- Add lentils and stock and simmer for 10 minutes.
- Add remaining vegetables and carrot pulp and simmer for another 15 minutes.
- Remove from heat and stir in spinach leaves until wilted.
- Serve topped with coriander leaves.