Dhal

"A hug of love in a bowl!"

I often think making a lentil dhal is like putting love into a meal. There is something so nourishing & comforting.

Lentils are such an easy source of protein to use, plus they contain prebiotics, calcium, iron, phytonutrients, fibre, phytoestrogens & have anti-inflammatory actions in the body!!!!

These prebiotics (natural plant compounds) & fibre are beneficial during perimenopause as the gut can become out of balance, so it’s really helpful to eat plenty of food to support gut microbiome foods.

If you’re not used to eating legumes then have a small amount at first & gradually increase the amount over a few weeks.

If you would like to see a video making this comforting Dhal, please head over to my YouTube channel here. 

1 medium onion, peeled & chopped
1 teaspoon chopped fresh ginger or ½ teaspoon dried ginger
1 teaspoon cumin seeds
2 teaspoons olive oil
1 cup red/orange lentils
2-3 cups stock or water
1 teaspoon turmeric powder
Big pinch of ground pepper
Optional - 3 cardamom pods 
Salt to taste

Put the onions, cumin, ginger & oil into a med/large saucepan. Cook on low heat until the onions are softened, about 5-10 mins.

Then add the lentils & cardamom (if using), stir well & add 2 cups stock or water. Turn up the heat to high. Once boiling, stir & turn down the heat to low.

Pop a lid on & simmer gently for 20 minutes, stirring occasionally. You may want to add some more liquid if the mixture is quite thick.

Add the turmeric & pepper, stir through. Check the flavour, add salt to taste.

I like to put a portion into a bowl & top with pumpkin seeds, fresh chopped parsley or coriander, a dollop of natural unsweetened yoghurt & perhaps some chopped nuts such as cashews.

Or I use this dhal as an accompaniment with other dishes like a tofu & veg dish.