Three of my favourite anti-inflammatory ingredients are Tumeric, Lemon and Ginger, which work wonderfully together particularly in a hearty dish like my Lentil Dhal. This dish is incredibly easy to put together and a really fantastic addition to a curry night or alongside some summer salads. The spices and warmth are what sell it, so don’t skimp on the quality of your spices it truly makes all the difference.
For the longest time getting protein in my diet without meat seemed like an impossible feat, or even more to the point an unnecessary one. As the years have gone by I’m still exploring and fine-tuning what works best for my body, and giving myself the space to be open-minded about changing things up. One thing I have learnt is that for my body protein is really important and whether that’s from beans, eggs, nuts and seeds, lentils or grains I make a conscious effort to eat a good amount each and every day. This recipe is a great one paired with some brown rice and maybe some steamed asparagus or broccoli to pack in the protein and get all the other nutrients you need to feel balanced.
2 cups red split lentils
4 cups water
1 tablespoon bouillon powder
2 sweet potatoes
2 red peppers
1 red onion
3 large handfuls of spinach
1 tin of chopped tomatoes
1 tablespoon coriander seeds
2 teaspoons turmeric
1 teaspoon cumin
1 thumbnail-sized cube of ginger, grated
Juice of 1 lemon
Preheat the oven to 180 degrees celsius.
Peel and chop the sweet potato into small cubes, chop the red onion and slice the red pepper into chunks. Add them to a roasting tray drizzle with a little olive oil and a pinch of salt before putting in the oven to cook for 35 minutes. Make sure every 10 minutes you toss them to make sure they cook evenly and don’t burn.
In a large pot add a drizzle of olive oil and add the coriander seeds, cook for a few minutes until they start to toast. Then add in 2 cups of lentils to the pot with 4 cups of boiling water and the tin of chopped tomatoes.
Add in 1 tablespoon of bouillon powder and mix until dissolved. Bring to the boil and then drop to a simmer to cook for 30 minutes. You may need to add more water as you go.
When cooked, add in the spinach, turmeric, cumin, grated ginger, lemon juice and salt & pepper to season. Continue to stir on a low temperature for 5 minutes. Stir in the sweet potato, red pepper and onion and you’re ready to serve!