Red lentil Dahl

@functionalflow__

Ingredients:

• Coconut oil or ghee

• 6/7/8/9 cloves of garlic (I love garlic so literally use a whole bulb)

• Knob of fresh turmeric (or 3tsp of ground turmeric)

• Big knob of fresh ginger

• Fresh coriander stems chopped

• 1 x brown onion

• 2 tsp cumin

• 2 tbsp garam masala

• 2 tsp ground coriander

• 1 tsp ground ginger

• 4-5 cardamon pods

• 400g tomato passata

• 1 x tin diced tomatoes

• 400ml coconut milk

• 1.5 cups of red lentils (ideally soak for at least 2 hours before, if not soaked may need more liquid)

• 2 cups of organic chicken/beef/vegetable stock

• 2 cups of kale or spinach

Optional:

• 1 tsp bone broth glue

• 1 zucchini

• 1 cup cauliflower

*extra water as needed*

To garnish:

• Lemon

• Coriander

• Greek yoghurt.

Cook off ginger, garlic, onion, turmeric, coriander stems in oil/ghee. Add in spices and fry off for 30 seconds.

Add tomato pasta and diced tomatoes.

Add coconut milk and lentils.

Add stock & bone broth.

Mix in any vegetables you might like to add in (except spinach or kale).

Let simmer for 30 minutes, stirring occasionally so lentils don’t stick to the bottom.

Ass lentils expand add in additional water if more liquid is needed.

5 minutes before done add in spinach or kale.

Serve with a squeeze of lemon and top with yoghurt and coriander.