GF, DF, NF, VEGAN
I love this recipe in winter, it’s warming both in spice and heat, nurturing and just tastes wonderful. The sweet potato gives this dish such a lovely texture as well as adding a delicious sweetness. Enjoy!
1 cup split red lentils
300g sweet potato, grated (approximately 2 cups)
2 tablespoons ghee or coconut oil
2 tablespoons finely grated ginger
2 teaspoons turmeric powder or fresh grated
Good pinch cayenne pepper
2 cups water
½ cup coconut cream
¼ teaspoon Himalayan or Celtic sea salt
Pepper to taste
[N] Soak split red lentils overnight in 3 cups of water.
[D] Next day, strain off soaking water and rinse well. Set aside.
Heat ghee or coconut oil in a medium/large pot.
Add ginger and turmeric powder and fry gently.
After 30 seconds add all other ingredients and bring to the boil.
Reduce heat to a moderate to low setting. Allow Dahl to cook with the lid on for 40-50 minutes, stirring often.
Season with extra salt and pepper as needed.
Created by our resident chef, Angie Cowen. Recipe from her brand new cookbook Love Life and Gluten Free www.lovelifeandglutenfree.com
And if you would like to try some of her yummy food, book into a relaxation & yoga retreat at billabong retreat and enjoy her lovely organic delicious meals.