What’s for lunch Dahl?

Protein is a big thing at the moment. How much, how many grams, how often - which protein is best. Add more protein.

Sometimes I forget that making a simple dish on a Monday means a whole week of an easy, cosy, and protein filled lunch idea. And that it is also cost effective. A bowl  (about 1 cup / 200 grams) contains roughly 18 grams of protein!

I used to make this in my vegetarian phase years ago and I need to bring it back on a regular basis. Sooo good.

Red Lentil Dahl

1 tablespoon olive or rice bran/canola oil

1/2 red onion, sliced into 1/2 rings

3 cloves garlic chopped

1 tablespoon fresh ginger

1 tablespoon curry powder 

1 teaspoon fresh or ground turmeric

1/2 teaspoon red pepper chilli flakes (or more)

1 cup dried red lentils (Rinsed till water runs clear)

1 tin diced tomatoes

1/2 cup coconut cream

2 cups vegetable or chicken stock

1 teaspoon salt, or to taste

Half a lemon, juiced

Coriander to serve

In a medium pot or pan over medium heat, sauté the chopped onion in the oil for 5 minutes, stirring frequently. Then add the garlic and ginger and cook 1 more minute, until fragrant.

Add the curry powder turmeric and red pepper flakes to the pan and stir into the onion mixture.
Add the lentils, tomatoes, coconut cream and stock to the pan. Stir well and cover and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally. Remove lid and simmer till thickened.

Add the lemon juice into the pan, and stir in. Top with a swirl of coconut cream, coriander, chilli,

Keeps well in the fridge - so you can re-heat for lunches during the week.