This is an easy lentil stew you can make in about 30 minutes. Dahl is traditionally made with clarified butter, but ordinary butter will do or you can substitute olive oil for less saturated fat.
red split lentils, 100g
butter 25g or olive oil 15ml
dairy or almond yoghurt, 2 - 3 tbsp.
fresh parsley or coriander, dried dill 1/3 tsp, pinch of ground cumin
Rinse the lentils in a pan under the cold tap until the water runs clear. Then drain, add the butter/oil, dried herbs and enough water to just cover the lentils. Bring to the boil and simmer, stirring occasionally.
While the lentils are simmering boil a half a kettle of water and rinse the mushrooms, cleaning off any compost by hand or with a soft brush. Trim the ends of the stalks and place upside-down on a board. Cut into 1/4 inch slices and add to the pan.
By now the lentils should be softening and turning from red to orange. Stir more vigorously and add water from the kettle if they begin sticking to the bottom of the pan.
When all of the lentils have turned orange keep simmering for a few more minutes then serve with yoghurt and fresh herbs to garnish.
Serves 1 - 2
vegan/vegetarian, gluten-free, low GI