Ingredients
- 3 tablespoons coconut oil/ghee
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ground turmeric
- 1 tsp coriander seeds
- 2 onions, halved and thinly sliced
- 3 garlic cloves, finely chopped
- 2 tablespoons fresh ginger, grated
- 2 small fresh red chillies, thinly sliced
- 1 litre Freja Chicken Bone Broth
- 1 x can coconut milk
- 250g red lentils
- 2 tablespoons fresh coriander, and some for garnish
- 250g spinach, roughly chopped
- 1 1/2 teaspoons fresh lemon juice
- Seasoning
Instructions
- In a large, heavy bottomed pan heat 1 tablespoon of the coconut oil or ghee and add the cumin, coriander, fennel and turmeric, stirring continuously for about 1 minute. You'll know it’s ready when you can really smell the spices!
- Turn the heat down to low and stir in the remaining 2 tablespoons of coconut oil or ghee and the onions. Cook gently, stirring occasionally, for about 8 minutes until the onion has softened and slightly translucent.
- Add the garlic, ginger and half of the sliced chillies and cook, stirring, for 1 minute. Put half the mixture to one side and leave the rest in the pan.
- Add the Freja chicken broth, coconut milk and red lentils to the saucepan and bring to a simmer. On a low heat, cook the mixture for about 20 minutes or until the lentils are tender.
- Add the spinach and simmer for another 5 minutes. Stir in the lemon juice and season with salt and pepper.
- Spoon the dahl into bowls. Top with the reserved onion mixture, any remaining sliced chillies and fresh coriander and serve.
