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Words by Sally King
Well hello autumn! Crisp sunny walks along a now blissfully quiet Southsea beach, wrapping up in warm cosy clothes, and with this seasonal shift I can feel my body starting to crave more hearty, warming food and this really excites me.
There’s no doubt that the shorter days and chillier weather calls for comfort food, that not only fills us up, but gives us that much-needed boost of anti-inflammatory and immune-boosting goodness to ward off those pesky coughs and colds that are rife at this time of year. This delicious Lentil Dal is literally like a hug in a bowl. It’s my go to if feeling rundown or in need of an instant pick-me-up. I make a big batch then separate into small freezer containers and that’s dinners sorted –perfect when life gets busy, and nourishment is called for.
Golden Lentil Dal (makes 6 portions)
2 tbsp olive oil
1 large onion and 2 cloves of garlic, finely chopped
1 thumb-sized piece of root ginger and 1 red chilli (deseeded) finely chopped
500g red lentils, rinsed well
Tin chopped tomatoes
Tin coconut milk/creamed coconut block (let down in 200ml boiling water)
1 litre of stock
A handful chopped coriander
Spices (1 tsp each):
Heat the oil in a large heavy-based pan. Gently fry the onions for 5 mins until softened, add the mustard seeds and fry for 30 seconds until they start to pop. Add the remaining spices, garlic, ginger and chilli and cook for two minutes, stirring well. In go the rinsed lentils, tomatoes and half of the coconut milk. Stir and season with a good pinch of sea salt and black pepper. Add the stock, cover and simmer on a low heat for 20-25 minutes, until the lentils are tender. Every five minutes or so, have a quick stir and if it’s starting to look dry add a cup of hot water and some of the remaining coconut milk. During the last few minutes of cooking stir through the remaining coconut milk. Top with fresh coriander leaves and tuck in. Delish!
**Keeps in the fridge for five days in an airtight container.
Posted in: Articles, Food & Drink, Health & Fitness
