Fresh Food with Janeo Vol.2 “Lentil Dahl”

There is nothing like a hot bowl of Lentil Dahl after a cold surf session, so this recipe goes out to all our Japanese and northern hemisphere friends braving the chill this winter. It is such a simple, cheap and healthy meal that can be enjoyed at the simplest form or spruced up with some add ins. Enjoy!

Lentil Dahl

Difficulty, ☆☆(1=kids can help, 5=ask grandma?)

*Always use fresh, local and organic produce when possible.

Ingredients:

1 cup red lentils (washed)

1 can peeled tomatoes

1 onion

1-2 cloves garlic

Chilli (to taste)

1 tsp garam masala

1/2 tsp tumeric

1 tbs olive oil

Pinch of salt

2 cups vegetable stock

Method:

1. Chop the onion, garlic and chilli and fry in the olive oil until slightly browned.

2. Add the tumeric, garam masala, chill and lentils (drained) and stir in.

3. Add the tinned tomatoes and vegetable stock and bring to the boil, stirring all the time.

4. Once boiled reduce the heat and allow to simmer for 15-20 minutes or until the soup has thickened, stirring occasionally to prevent sticking to the bottom.

Hint:

I like to add potato and broccoli to mine. Add the potato after the first 10 minutes and the broccoli with only 5 minutes to go. If you want to experiment with more vegetables be sure to add a little extra water as you go. A sprinkling of fresh coriander on top is a nice finish.