A friend invited me over for lunch, and while our babies crawled happily around the floor, we indulged in this amazing dish she made us. She got the recipe from Running On Real Food and it was gorgeous. I tweaked it slightly, using the base ingredients from my usual daals (check out my mung daal) and it really is the easiest-to-make, healthy, filling, nutritious mid-week meal.

Full of goodness and easily digestible, you can give this to your little ones, too. Serve with rice, quinoa or chappatis, or simply on its own. I’m not eating rice at the moment so I actually just had a big old bowl of it on its own, with a generous garnishing of coriander and some Oatly creme fraiche mixed through. Delish!

Ingredients

2 cups dry red lentils
Dollop of coconut oil
2 onions, peeled and chopped
6 cloves garlic, minced
1 inch fresh ginger, grated
1 can full fat coconut milk
3 cups vegetable stock (I use Kallo)
1 tbsp curry powder
1 tsp garam masala
1 tsp turmeric
Dried chilli flakes (to taste)
Salt & pepper (to taste)
Handful fresh coriander chopped
Handful fresh parsley chopped

Oatly creme fraiche to serve (optional)

Method

Heat the coconut oil in a large pan and add the onions, garlic and ginger. Cook on a low heat until soft.

Add the lentils and coat fully in the oil, then immediately add the coconut milk, spices and stock.

Cook on a low heat until the lentils are fully cooked (around 20-25 mins), adding more water when needed.

About 5 minutes before it looks ready, stir in the coriander and parsley, reserving a little coriander to garnish.

Love & health,
Lauren