Gut-Healing Golden Lentil Dahl

Serves 3–4. 

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (400ml) coconut milk
  
• 2 cups vegetable broth or water
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, crushed (let sit for 10 minutes before cooking!)
• 1 thumb-sized piece fresh ginger, grated
• 1 teaspoon ground turmeric
  
• 1 teaspoon ground cumin
  
• 4 cardamom pods, lightly crushed
• Pinch of black pepper
  
• Juice of half a lemon
  
• Salt to taste
  
• Fresh coriander to serve (optional)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the crushed garlic (after its 10-minute rest), grated ginger, cumin, turmeric, and cardamom pods. Stir for about a minute until everything smells incredible.
2. Add the lentils, coconut milk, and broth. Stir well, bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the dahl is thick and creamy.
3. Remove the cardamom pods, squeeze in the lemon juice, add a pinch of black pepper, and season with salt to taste.
4. Serve over quinoa or with warm flatbread, topped with fresh coriander if you have it.

Nutritional Breakdown Per Serving (serves 4):

*Note: Nutritional values are approximate and may vary based on specific brands, date sizes, and preparation methods used.

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