Spinach, Kale and Moringa Dahl
Ingredients
2 heaped tsp Moringa Powder
2 tsp Coconut Oil or Ghee
1 Onion, finely chopped
2 cloves Garlic, finely chopped
1 cup Red Split Lentils
200ml Coconut Cream
1Ltr Vegetable Stock or Chicken Bone Broth
1 large handful Baby Spinach
1 large handful chopped Tuscan Kale
2 tsp Ground Cumin
1 tsp Ground Turmeric
1 tsp Ground Ginger
1 tsp Ground Coriander
A pinch of dried Curry Leaves
1/2 - 1 tsp dried Chilli Flakes
A small bunch of fresh Coriander
Salt & Pepper
Instructions
- Heat the ghee or oil in a large saucepan.
- Add the onion and sauté until soft.
- Add the garlic and chopped coriander stalks only and cook for approx 1 min before adding the cumin, turmeric, ginger, ground coriander, curry leaves and chilli flakes.
- Cook and stir through for a further minute, then add lentils and cook for another minute.
- Add the coconut cream and the vegetable stock and bring to the boil.
- Reduce heat and leave to simmer for approx 10 mins.
- Stir in the spinach and kale and leave to simmer for approx 40 mins, stirring occasionally to prevent the lentils from sticking adding more hot water if needed.
- Stir in the moringa powder 5 mins before the end of cooking time as well as salt and pepper to taste.
- Once the lentils are soft and have a nice creamy consistency, remove from the heat and stir through the coriander leaves, leaving a few for garnish. Serve hot!
