Lentil Dahl
Serves 4
Good for phase 1 but watch your portion size to stay withing the recommendations 2 onions, chopped 2 tablespoons water or veg stock 3-4 garlic cloves, crushed 1 teaspoon ground cumin 2 teaspoons ground coriander 1 teaspoon tumeric 12 oz (350g) red lentils 2 pints (1.2 litres) water 4ox (125g) sunflower seeds 2 tablespoons olive oil (optional) salt to season (optional) Handful of fresh coriander or parsley chopped Saute the onion in the water or stock for a few minutes. Add the garlic and spices and cook for a further minute. Add the lentils and water and bring to the boil. Cover and simmer for about 20 mins. Stir in the sunflower seeds, olive oil, salt and fresh coriander or parsley. I have this with quite a lot of fresh parsley, and sometimes have pumpkin seeds instead of sunflower seeds. I also have a salad with it made from spring onion, cucumber and whatever else, maybe tomato or avocado. I find that it does need seasoning with salt, even though I dont often add salt to my food. You can vary it by stirring in baby spinach leaves at the end until they are wilted, which makes a sort of spinach dahl and makes it go further too. If you like that idea you could leave out the cumin and replace it with a good grate of nutmeg (but I have not tried this). |
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