This delicious lentil dahl is perfect for lazy kitchens. It simply requires heating antioxidant and anti-inflammatory rich spices with lentils and simmering in water for 20 minutes. Easy! Antioxidants mop up free radicals which help reduce signs of ageing in the body.
There are so many wonderful variations of lentil dahl (it’s basically Indian style soup); often with garam masala or curry powder, onion and garlic. This one is even simpler because you won’t need to chop an onion or crush any garlic. Instead I’ve used mustard seeds, nigella and fenugreek seeds to create a warm and fragrant flavour.
I started experimenting with onion and garlic free flavours because I have many clients who can’t tolerate them (they may have onion/garlic sensitivity or they might be following the Fodmap diet for IBS relief).
If you have a slow-cooker, you can look forward to coming home to a warm, welcoming meal after work.
Planning stews or hearty soups like this into your week is so fabulous because you'll have plenty of leftovers for either lunch or dinner the next day (and again the next day!) Simply double the ingredients if you want more servings. It freezes really well too, so I often make a double batch so that I have some healthy options ready to go for busy weeks.
What herbs and spices do you like to use when making a lentil dahl?
A note on measurements of the spices: a little guessing won't go amiss and won't make too much difference if you are slightly out.
Hope you love this recipe as much as I do! For more food inspiration please head over to my Instagram and Facebook page or get in touch with me via the contact page or in the comments below. I'd love to hear from you!
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I hope you have fun exploring my recipes and feel inspired to experiment with them. Here you will see examples of how I cook with some of my recommended ingredients and experience the benefits for yourself.