We are so grateful to 2die4 Live Foods Brand Ambassador Kelly Alexander, for sharing this nutritious dahl recipe. Always such a good, nourishing and versatile meal. Kelly describes it as one of those meals that feels like a bowl of cuddles.
Serves 4-6
Ingredients:
1-2 teaspoons coconut oil
1 brown onion diced
2 garlic cloves diced
3cm pice of ginger diced or grated
4 curry leaves
1 large sweet potato chopped
1 tablespoon garam masala
1/4 teaspoon of cinnamon
1 teaspoon turmeric
1 teaspoon curry powder
3/4 cup yellow split peas
3/4 cup red split lentils
1/4 cup organic quinoa
4 cups vegetable stock
1 can coconut milk
1/2 cup peas (defrosted if frozen)
1/4 cup coriander
1 brown onion diced
2 garlic cloves diced
3cm pice of ginger diced or grated
4 curry leaves
1 large sweet potato chopped
1 tablespoon garam masala
1/4 teaspoon of cinnamon
1 teaspoon turmeric
1 teaspoon curry powder
3/4 cup yellow split peas
3/4 cup red split lentils
1/4 cup organic quinoa
4 cups vegetable stock
1 can coconut milk
1/2 cup peas (defrosted if frozen)
1/4 cup coriander
Pop your coconut oil in a large saucepan/soup pot and allow to warm. Add the onion, garlic, ginger and all spices and sauce for a few minutes until sizzling.
Season with salt and pepper to your liking.
Serve with extra coriander.
All all the lentils, quinoa and sweet potato and stir to coat in the spices.
Add the vegetable stock and bring to the boil.
Once boiling, reduce the heat to simmer until the lentils and sweet potato are cooked- around 25-30 minutes.
At the end, add the coconut milk, peas and coriander and allow to warm through.
Add the vegetable stock and bring to the boil.
Once boiling, reduce the heat to simmer until the lentils and sweet potato are cooked- around 25-30 minutes.
At the end, add the coconut milk, peas and coriander and allow to warm through.
Season with salt and pepper to your liking.
Serve with extra coriander.
