Lentil Dahl

Serves 4

It's like a warm hug in the belly. Enjoy this comforting lentil dahl at any time of the year, but especially during the colder seasons of autumn or winter, when we benefit from earthy food.

RICE:

• 195g uncooked long grain or basmati rice

• 480ml cold water or vegetable stock

• pinch of salt and pepper

DAHL INGREDIENTS :

• 2 tbsp coconut oil

• 1 onion - finely chopped

• 200g red split lentils

• 120g of spinach

• 1 lime (2 if you want to serve one as garnish)

• 40g chopped fresh coriander (optional)

• 1 x tin coconut milk

• 1 x jar of passata tomatoes

• 10 curry leaves or 3 bay leaves

• 4 cloves of garlic - minced

• 1 inch of ginger root - peeled and grated

• 1tsp fennel seeds

• 1 tsp mustard seeds

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• 1/2 tsp chilli flakes

• 1 tsp turmeric

• 2 tsp garam massala

CONSCIOUS COOKING METHOD:

I share this conscious cooking method, with the invitation for you to in order bring more awareness and intention into the practice of meal preparation.

RICE

1. Rinse the rice in cold water to physically remove excess starch and energetically by asking for any non-serving energies to be purified by the water.

2. Place the rice, water (or broth) with a pinch of salt and paperer in a large saucepan. Cover with a lid and bring to the boil. Reduce to a low heat and simmer for 20 minutes or until cooked. Once cooked, remove the pan from the heat and keep covered with the lid until ready to serve.

DAHL

1. Put a large pan (I use a stock pot), on a medium heat. Add the coconut oil and onion. Sauté for 5 minutes until soft.

2. Whilst sautéing onions, grind the fennel seeds, mustard seeds, coriander seeds, cumin seeds and chilli flakes in a pestle and mortar, asking for the spices to nourish you and enhance your wellbeing.

3. Add the ground spices to the onion to toast for a minute or two. Pause and take a moment to smell the spices - they're divine!

4. Next, add the garlic, ginger and curry leaves (or bay). Allow them to cook for a minute.

5. Add the lentils and stir to incorporate in the wonderful spicy, onion mixture. Consciously thank them for gifting you health through the absorption of their nutrients.

6. Pour in the coconut milk and passata. Stir well and blessing the dahl with love, health and prosperity.

7. Bring to the boil, reduce the heart and allow to simmer for 25 minutes. Remember to nurture by stirring occasionally, as this prevents lentils from sticking.

8. Add the spinach, stir and allow to wilt.

9. Add the juice of one lime. Stir

10. At this point, if you're a coriander lover like me, you may wish to add. However, as my hubby doesn't like coriander, I serve this on the side (which means more for me).

11. Serve in a large bowl with the rice. Garnish with a lime wedge and more fresh coriander (optional)

Conscious Eating

Thank all those who have made it possible for you to prepare the meal; produce growers, transport personnel, supermarket staff and of course the chef!

Receive the food in gratitude and set the intention for it to nourish your physically and provide the sustenance you need to live in joy, with meaning and in collaboration with others and the earth.