Creamy Potato & Lentil Dal

This comforting dal harnesses the power of circulatory spices, turmeric, cinnamon & cumin to warm the body, reduce inflammation & create a soothing, flavourful base. Easy on the digestive system, this hearty dal is ideal for new mothers, offering both comfort and nourishment in every mouthful. Enjoy it with rice or soft, warm naan bread for a satisfying meal.

Ingredients:

1 cup pre-soaked green split lentils

2 medium-sized potatoes, peeled and cut into quarters

1 onion, finely chopped

Handful of spinach, washed & roughly chopped

2 cloves of garlic, finely chopped

1 tsp ground turmeric

1/2 tsp cumin seeds

2 bay leaves

1/4 tsp kelp sea salt

1/2 Tbsp fresh ginger, peeled & grated

1 cinnamon stick

1/4 tsp chilli powder

4 cups bone broth

4 cups water

1/4 cup coconut milk

2 Tbsp bone marrow butter or ghee

Juice of 1/2 a small lemon

3 tsp San Elk organic vegetable stock powder

Kelp sea salt & cracked pepper to taste

Steps:

Wash and drain the lentils.

In a large pot, combine the bone broth, water, cinnamon stick, bay leaves, salt and stock powder. Once boiling, add the lentils and cook on medium heat, partially covered, for around 25 minutes or until the lentils have started to soften. Remove any froth with a sieve that collects on the surface.

In the meantime, heat the bone marrow butter of ghee on medium heat in a frypan, add the onion, garlic and ginger and saute until the onion is soft. Then add the turmeric, cumin seeds and chilli powder and cook for a further few minutes.

Add the chopped potatoes to the frypan and coat them well with the spice mix.

Once the lentils have softened, add potato and spices to the lentils.

Simmer for another 30 minutes until lentils and potatoes are soft but not mushy.

Stir in the coconut milk and juice of 1/2 a small lemon. Lastly, add the spinach and allow it to wilt.

Once cooled, freeze in an airtight container for up to three months.

Serve with rice or warm naan bread.

Enjoy,

Rose x