Vegetable Dhal with Quinoa Flatbread and Yoghurt Raita

What could be more warming and nutritious on a cold winter’s day then a heart-warming bowl of dhal? With an abundance of natural healing properties from a beautiful selection of aromatic spices and herbs. A complete protein dish topped with yoghurt which is packed with probiotics, essential for a healthy microbiome. Ginger is a key ingredient – gingerol being the main bioactive compound, is responsible for much of its medicinal properties including powerful anti-inflammatory and antioxidant effects. These properties are most potent when raw which is why I always add the fresh ginger at the end of cooking. I hope you enjoy making this very easy and nutritious dish for the whole I especially do for my friends.

Page 3 Quinoa Flatbread

Page 4 Yoghurt Raita

Dahl Ingredients | serves 6-8

  • 1 onion – diced
  • ¼ tsp fennel seeds
  • 1 tsp ground cumin
  • 1 tsp ground turmeric or 3 tsp fresh
  • 2 tsp curry powder
  • 1 tsp ground coriander
  • 2 medium carrots – diced
  • 1 celery stalk – sliced
  • 10cm leek – sliced fine
  • 400g cauliflower
  • 5 mushrooms – sliced
  • 2 small–medium zucchini – diced
  • 1 litre cooked crushed tomato (or 3 tins crushed tomato plus 1 tsp tomato paste)
  • 1 ½ cups split red lentils – soaked for 1 hour
  • 1 lime – Tahitian or kaffir (plus the juice of 1 lime if required at the end to season with instead of salt)
  • Handful of kale – washed and roughly chopped
  • Approx. ½ bunch of fresh coriander
  • 1-2 tsp grated fresh ginger

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