carrot dhal

Carrot Dhal (V, GF)

(Serves 2)

Ingredients:

D H A L

• 200g Red Lentils

• 1 Onion (grated)

• 1 Carrot (grated)

• 2 Garlic Cloves (grated)

• Thumb of Ginger (grated)

• 1 tsp Coriander Seeds

• 1 tsp Ground Turmeric

• 400ml Vegetable Stock

• 1 x 400ml tin Coconut Milk/Water

P I C K L E

• 200g Carrots

• 1 small Red Onion

• 2 pinches Salt

• 1 tsp Honey

• 1 TBSP Red Wine Vinegar

S P I C E D B U T T E R

• 1 TBSP Butter/Ghee

• 1 TBSP Whole Spices (cumin, coriander, fennel, mustard seeds)

Method:

1. Rinse lentils then fry onion, carrot, garlic and ginger in some oil for about 10 minutes, until soft.

2. Turn heat to a low and add in spices, stirring frequently for about 1 minute.

3. Add lentils, stock and coconut milk and bring to a simmer then turn heat down. Leave to cook for 45 minutes.

4. Meanwhile, to make the pickle, grate the carrot and finely slice the onion. In a small bowl scrunch the onion with the salt, honey and vinegar and then stir in the rest of the veg.

5. On a small pan, gently melt the butter and add the spices on a low heat until mustard seeds begin to pop.

6. Serve into some deep bowls with pickle on top followed by the spiced butter on top.

Sara xo