Tibetan Dahl Lentil Stew

SERVES 4

INGREDIENTS:
FOR THE DAHL SPICE MIX:

1/4 tsp. Cayenne Pepper (ground)

1 tsp. Cumin (whole seeds)

1 tsp. Turmeric (ground)

1 tsp. Garam Masala (ground)

1/2 tsp. Coriander (ground)

FOR THE DHAL STEW:

1 TBLS of Coconut Oil

1 Red onion (sliced thinly)

1 Large Knob of Ginger (crushed)

1 Clove of Garlic (crushed)

1 Bunch Coriander (root only, finely chopped, leaves reserved)

200g Red or Brown Lentils (dried)

500ml of Vegetable stock.

400ml Tinned Tomato

TO SERVE:

1/2 Cup of reserved Coriander Leaves

Dollop of Greek or Coconut Yoghurt

*Dollop of Hummus

*Basmati or Cauliflower Rice (cooked)

METHOD:

1. In a large saucepan, bring the dried lentils, stock and tomato to the boil. Reduce heat and simmer for 5 minutes.

2. Heat the coconut oil in a non-stick fry pan over a medium heat. Throw in the onion and cook until softened and clear. Sautee the coriander stems, ginger, garlic and spices until fragrant.

3. Pour the dhal spice mixture into the saucepan and stir to combine, continue to simmer for a further 15-20 Minutes.

4. Spoon dhal into bowls and top with fresh coriander leaves, a dollop of yoghurt and/or hummus. (Option to serve with a side of rice.