• 1 tbsp coconut oil or olive oil
• 1½ cups dried red lentils
• Spices:
  • 1 tbsp ground cumin seed
  • 1 tbsp ground coriander seed
  • 1 tbsp ground turmeric
  • 1 tsp ground cardamom
  • ½ ground fennel seeds
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tbsp fresh ginger root, grated
• 1 stalk celery, chopped
• 1 large carrot, chopped
• 4 medium tomatoes, chopped (optional)
• ½ cauliflower, chopped small
• 1 medium sweet potato, chopped small
• ½ bunch coriander, roots and leaves chopped separately
• 1 litre water, vegetable stock or chicken bone broth
• 1 teaspoon salt and fresh pepper

Optional extras: 1 tsp chilli powder / flakes (for heat). Coconut cream for a thicker and creamier texture.

1. Rinse dried lentils in a sieve and then soak in water ideally for a couple of hours. Then drain before using. Skip this step if you don’t have time.
2. Warm up some oil into a large pot. Add onion, garlic and ginger and stir until soft.
3. Add dry spices and seasoning and heat until mixed and aromatic (around a minute).
4. While that’s cooking chop the carrot and celery and add to the pot. Give it a quick mix through.
5. Stir in drained lentils, stock, coriander stems and remaining vegetables and give it a stir. Bring to a gentle boil
6. reduce heat on the lowest setting and cook for 2 – 4 hours. The longer the tastier
7. If your children don’t like soft lumps of vegetables use a hand blender to smooth out the consistency like I have in the photo.
8. To serve, sprinkle fresh coriander over the top and ladle some steaming Dahl over spinach leaves for a light meal in a bowl. Add rice or quinoa for something heartier.

Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free. Vegetarian, Vegan.