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1 tablespoon coconut oil
1 small (150g) red onion, peeled and thinly sliced
2 cm ginger, minced
1 clove garlic, minced
1/4 cup coriander stem, finely chopped
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground coriander
1 cup dry brown lentils
2 cups vegetable stock
2 medium (150g each) tomatoes, chopped
1 cup kale leaves, de-stemmed and finely chopped
1/2 cup coriander leaves
4 pappadams or 2 naan, to serve.
Add lentils, stock and tomatoes and simmer for 20 minutes until lentils are soft. Remove from heat and stir through kale and Pumpkin + Sweet Potato Puree, until combined and the kale has wilted.
Divide the dahl between a bowl and a container. Place container in the fridge for lunch tomorrow.
Serve with coriander leaves and either pappadams or naan.