Dahl, the winter hug

Dahl, the winter hug

Winter means comfort food and an increased need to support your immune system. So in our house I like to make sure our freezer is stocked with nourishing soups and stews instead of processed convenience foods.
This Dahl is absolutely loaded with flavour and super satisfying.

NB: Flavour intensity for your spices will vary according to their age, brand, country of origin and quality etc., so you will need to experiment with quantities, though I do tend to prefer ginger and cumin as the dominant flavours.

Ingredients

  • 3 cups red lentils, soaked for several hours.
  • 6-8 cups water
  • 2 large tomatoes, diced
  • 1 brown onion, diced
  • 1/4 pumpkin, cubed (optional)
  • 2-3 tablespoons cumin
  • 1 tablespoon turmeric
  • 2 tablespoons ginger powder
  • 1 tablespoon sweet paprika
  • 1 small knob fresh ginger, grated
  • 5 fresh chills, finely chopped
  • 6 large garlic cloves, roughly chopped
  • 1/2 bunch of coriander, roughly chopped
  • 6 bay leaves
  • 6 curry leaves
  • salt and pepper to taste
  • Butter for frying

Method

  1. Cook the lentils until soft, then remove from heat. Add more water during the cooking process if required.
  2. Melt butter in a pan on medium heat and add all the spices. Add the tomato and onion and stir. Cook until onions are translucent and then add to the lentils.
  3. In the same pan, fry the pumpkin on a low heat until cooked through. Once cooked, remove from heat and mash well with a fork before adding to the lentil mix.
  4. Stir until well combined, then serve.

Peace, love and health,
Mandah xo

Vegan Gut Broth

Vegan Gut Broth

In the process of making a beautiful vegetable broth for gut health. This one has:

red cabbage, Spanish onion, kale, leek, dried shiitake mushrooms, nutritional yeast, coconut aminos, wakame seaweed, turmeric powder, garlic, ginger (tip for this is to store it in the freezer to make it easier to grate), Murray River salt and ghee, though you could replace this with coconut oil for a vegan version.
I’ve used all organic ingredients, local and fair trade where possible. 

I have a tendency to cook by feel, so haven’t measured this one out. Lots of wakame, kale and dried mushrooms make this an incredibly hearty dish.

Peace, love and wellness,

Mandah xo