Right around this time of year, when daylight saving has kicked in and evenings are dark and increasingly cold, I start struggling to eat cold salads and crave something warming and filling instead. This lentil dahl is a fantastic dish for those early warmth deprived days. Easy to make, yet warm, filling and healthy. It packs a lot of vegetables and antioxidants, and makes for a great nourishing lunch or dinner. And a batch made can last you a while, when storing individual portions in the fridge or freezer. I always try and keep some on hand for easy office lunches or impromptu dinners.
EASY AND SUPERHEALTHY LENTIL AND VEG DAHL
Makes about 4 portions
250 gram red lentils, rinsed and drained
500 ml water
1 red onion, chopped
2 garlic cloves, finely chopped
4 teaspoons of bouillon powder
1 can chopped tomatoes
1 zucchini, cut into small pieces
4 carrots, chopped
1 handful of parsley, chopped
1 tablespoon curry powder
1. Heat some olive oil in a large, heavy saucepan.
2. Add the lentils, water, onion, garlic, bouillon powder, courgette and carrots to the pan and bring to a soft boil.
3. Simmer for 15 minutes, stirring occasionally.
4. Add the tomatoes, parsley and curry powder and cook for another 15 minutes until everything is combined. Keep stirring occasionally so that the mixture does´t stick to the bottom of the pan. The dahl should have a porridge like consistency.
5. Serve on its own or with some quinoa, brown rice or a wholewheat pita or naan bread.
6. Dig in and enjoy.