Beautifully spiced broccoli dal

Haleo — Tue, 21 Jul 2015 18:22:11 +0000

This is a magical dish which I am very proud of. It is packed with flavour, nutrients and isn’t too complicated. Don’t be put off by the broccoli – it truly isn’t overpowering and it fits in just perfectly with the spices and lentils.

It is a nourishing meal and a real ‘comfort’ sort of dish, to be enjoyed especially on a rainy day. Make sure the coconut milk you use contains at least 75% coconut. Enjoy x

Serves: 2-3

Ingredients

1 cup red lentils, (uncooked and rinsed thoroughly)
2 red onion (finely diced)
1 tsp. ground cumin
2 tsp. mustard seeds
2 tbsp. coconut oil
1 head of broccoli
4 cups vegetable stock
1 can coconut milk
1 tsp. chilli flakes
1 tsp. garam masala
1 tsp turmeric
Paprika, to garnish

Instructions

Wash and cut the broccoli into florets and place into a food processor. Process until the broccoli forms a cous cous like consistency. Set to one side.
Add 2 tbsp. of coconut oil to a large pot over a medium heat. Add the red onion, uncooked lentils, cumin and mustard seeds and cook for around 6 or so minutes (until the mustard seeds pop). The lentils should soften but will still be quite firm.
Add broccoli to the pot, followed by the vegetable stock and stir well. Cover and cook on a low heat for 20 minutes, stirring frequently.
After about 20 minutes, add in the rest of the ingredients and cook on low for a further 20-25 minutes. If too thick, add some water (I add around half a cup). Add salt to taste.
Sprinkle with paprika and serve.

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Sweet potato and spinach dal

Haleo — Mon, 13 Apr 2015 14:14:35 +0000

This lentil and sweet potato dal is both creamy and spicy, packed full of flavour and goodness. Since saying goodbye to red meat, my husband and I have gone nuts for lentils and making dal! The different spices in this dish triggers an explosion of flavour and it is exceptional comfort food. It is beautifully matched with cauliflower rice.

Serves: 4

Ingredients

1 tbsp. coconut oil
1 large red onion, (diced)
2 large cloves of garlic (diced)
2 tbsp. cumin
1 tbsp. coriander
½ tsp. chilli flakes
½ tsp. turmeric
¾ cup whole almonds
1 cup split red lentils
2 medium sweet potatoes (cut into cubes)
2 cups of spinach
½ can coconut milk
2 cups water
⅓ cup chopped coriander
1 tbsp. chia seeds

Instructions

Heat the coconut oil in a medium pot on a moderate heat and add the red onion and garlic.
Place the lid on the pot and allow the onion and garlic to gently soften for about 5 minutes, then add the spices and almonds and cook until the almonds become slightly toasted.
Add the lentils, sweet potato, coconut milk and water and simmer for around 30 minutes until the lentils have absorbed all the water and the sweet potato is soft.
Add the spinach and cook for a further 3-4 minutes.
Add the chia seeds, then take the pot off the heat and let stand for 10 minutes before serving.
Add coriander and serve (with cauliflower rice if desired).

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lentils Archives - Haleo

Beautifully spiced broccoli dal

Sweet potato and spinach dal