A creamy Dahl with roast pumpkin and silverbeet, mildly spiced but full of flavour
- Not super traditional with the additional veggies but they provide variation and texture to make this one more interesting
- Just a touch of cocnut cream to provide creaminess without dominating flavour
- Topped with Nigella seeds for added texture and crunch
- If you like yours more spicy, choose Chilli Oil or Chilli Sauce for an extra kick
Ingredients: Red lentils, Pumpkin, Silverbeet, Homemade Vegetable Stock, Onion, Coconut Cream, Carrots, Celery, Fennel, Ginger, Garlic, Lemon Juice, Black Mustard Seed, Turmeric, Coriander, Cumin, Sweet Paprika, Bay Leaves, Spices
How to Prepare: Defrost in the fridge overnight, and you may need to remove from fridge an hour before heating Heat in a pot on low to medium for 15 minutes. Serve with brown rice or quinoa...adding a little sliced ginger, whole cardamom pods or other whole spices when cooking is next level! I love it with a serve of lightly sautéd green vegetables. Remember our body also requires living foods, so consider adding a handful of fresh herbs when serving.
800g - Generous serving for two