This takes less than 30 mins to make, fills you up and makes you want to snuggle on the sofa. Vegan, Gluten Free
(per portion – multiply up as required)
½ cup red lentils
1 tablespoon desiccated coconut
1 teaspoon mild curry powder
½ teaspoon turmeric
½ teaspoon vegetable stock powder
pinch dried methi (if available)
2 cups water
Vegetables: this depends on what is in the fridge or garden. Mix up what ever you want.
6 white mushrooms chopped coarsely, or 1 capsicum, or 2 small courgettes, or an onion, or some cauliflower etc ect.
2 cloves garlic chopped fine
1 bunch leafy greens – coriander, silverbeet, spinach, beet tops etc.
1 pinch karengo fronds (if you have them. Karengo is a local seaweed)
- Place all the dahl ingredients in a bowl, stir and place in the microwave for 4 minutes, stir and repeat, stir and repeat. Add more water if needed. Depending on the power of your microwave, you may need another few minutes or a few less. OR If you don’t have a microwave, place it in a small saucepan, bring to the boil and simmer until lentils cooked. Should be a thick soup consistency.
- Meanwhile heat a non-stick frying pan, add 1 teaspoon of oil if you want, but you can do this without. Add the mushrooms or other veges and stir-fry until just browning.
- Add the garlic, seaweed (if using) and greens. Stir fry until wilted and slightly dry (the veges can be very dry or not, to your taste).
- When the dahl is done, remove from microwave or stove, place in bowl for consumption and pour the vegetables over the top.
Find a comfy place to sit and tuck in!