Red Lentil Dahl

My Red Lentil Dahl recipe. This isn’t just any curry; it’s a flavourful, hearty dish that’s packed with gut-loving ingredients.

INGREDIENTS
3 tbsps Extra Virgin Olive Oil
1 tbsp Ginger (fresh, minced or grated)
2 tsps Turmeric
11/2 tsps Cumin
1 tsp Ground Coriander
1 tsp Sea Salt
1/4 tsp Red Pepper Flakes
1 cup Dry Red Lentils (rinsed)
600 mls Vegetable Broth
1 tin Canned Coconut Milk (400g )
1/2 cup Coriander Leaves
2 Lime (1 juiced, 1 to serve)
1 Butternut Squash (chopped into cubes )
2 stalks of Celery (chopped finely )
1 Garlic (chopped)
1. Yellow Onion (chopped)
2. Courgette (large chopped into medium cubes )
6 cups Baby Spinach

DIRECTIONS
1. Heat the oven to 180°C, on a baking tray place the courgette and pumpkin cubes, and coat with 2 tbsp of olive oil, salt and pepper. Bake for 30 minutes.
2. Heat a large pot over medium heat. Add the remaining olive oil, garlic, onion and celery to the pot and cook until they start to soften (about 5 to 7 minutes). Stir in the ginger, cumin, coriander, turmeric, salt and red pepper flakes and cook for another minute until very fragrant. Stir in the lentils.
Turn the grill off and leave the fish inside so it stays warm.
3. Add the vegetable broth and coconut milk to the pot and stir to combine.
4. Bring the lentils to a gentle boil then reduce heat to medium to low. Let it simmer for 25 to 30 minutes or until the lentils are tender. Add a little water if it starts to dry out.
5. Remove from the heat and stir in the vegetables from the oven and baby spinach. Sprinkle with coriander leaves and lime juice and season with additional salt if needed. Serve and enjoy!

NOTES
LEFTOVERS
Refrigerate in an airtight container for up to four days or freeze for a later date.
MORE FLAVOUR
Add chilli powder, cayenne or a drizzle of honey.
SERVE IT WITH
Serve with cauliflower rice or sautéed greens.
CONSISTENCY
If the lentils are too thick, add additional vegetable broth until the desired consistency is reached.