Warming Lentil Dahl

INGREDIENTS:

• 1/2 onion, finely diced

• 2 large garlic cloves, grated

• 1 tsp grated ginger

• 1 carrot peeled and grated

• 1/2 red capsicum, finely diced

• 2 cups vegetable stock

• 240ml can coconut milk

• 1 can diced tomatoes or 2 fresh tomatoes, diced

• 1 1/2 cups dried red lentils

• 1 tbsp curry powder (GF)

• 1/2 tsp turmeric

• 1/2 tbsp cumin

• 1/2 tsp salt

• Crack of black pepper

• 1 1/2 cups rice

• Coriander to serve

GF, DF + VE - serves 5-6

METHOD:

1. In a large pot, add a drizzle of olive oil and saute the onion, garlic, ginger, carrot and capsicum for 5 minutes. If needed add a splash of water to prevent sticking.

2. Now add in the stock, coconut milk, tinned tomatoes (if using) and the lentils. Stir together and bring to a boil.

3. Add in the spices and lower the heat to a simmer. Mix well and cook for around 20-25 minutes.

4. While this is cooking, cook your rice.

5. If using fresh tomatoes, add into the dahl with 5 minutes to go.

6. Serve when ready and top with some coriander.