Quick and easy, this dahl has a nice spice and makes a lovely dinner when served on brown rice or quinoa.
2 cups red lentils, rinsed with cold water
3 cups water
2 tsp ‘my favourite spice mix’ (1 tbsp each: coriander seeds, cumin seeds and caraway seeds, dry roasted in a cast iron pan and then pulverized in a mortar and pestle)
1 – 1 inch knob of fresh turmeric, minced
1 – 1 inch knob of fresh ginger, minced
1 leek, sliced into rings
1 red pepper, seeded and sliced
1 chili pepper, seeded and sliced
2 cloves of garlic, sliced
coconut oil for sautéing
olive oil for drizzling
cooked brown rice
To a pot of boiling water, add the red lentils, let the water return to the boil and with the lid on, simmer for 25 minutes.
In the meantime, in a cast iron pan, saute the peppers, garlic and leek for about 10 minutes, until brown and caramelized.
Drain the lentils (I saved the liquid, I’m sure I can find something to do with it – if you have any suggestions, let me know please!)
Pour the drained lentils into a bowl and add the turmeric, ginger, salt and ‘my favourite spice mix’ and mix until everything is well incorporated.
Add the sauteed vegetables to the top and drizzle with a generous splash of olive oil.
Serve on brown rice.