Black Bean & Green Lentil Dahl
- 120g green lentils
- 350ml vegetable stock
- 1 finely chopped red onion (60g)
- 1 tbsp mild coconut oil
- 1 tsp freshly grated ginger root
- 1 tbsp curry powder
- 1 tbsp ground fennel seeds
- 2 tbsp tomato puree
- 1 tsp garlic flakes
- 1 finely diced red chili
- 2 tbsp lime juice
- 1 tin black beans, rinsed and drained
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5-6 tbsp almond cream
- 1 courgette
- Small handful finely chopped coriander
- 1/2 ripe avocado
Bring the lentils and vegetable stock to a boil then simmer, with a lid on saucepan, for 20 minutes. Ensure they do not dry out, either lower the heat or add a small amount of vegetable stock if needed. Drain the lentils.
Melt the coconut oil and fry the onion until softened. Add the ginger root, curry powder, and chili and stir to mix through. Stir in the ginger, curry powder, ground fennel, tomato puree, garlic flakes and chili, then fry for a few seconds until you can smell the aroma of the spices. Add in 360ml water, lime juice, black beans, lentils salt and pepper and stir to mix through. Bring to the boil and simmer until most of the liquid is absorbed. Stir regularly.
Use a potato peeler to shave the courgette into 'spaghetti' like courgetti.
Pour in the almond cream into the lentil and bean mixture (dahl), stir to mix through and warm up. Adjust the seasoning and adjust the salt, pepper and lime juice to your liking.
If you would like a creamier texture add in extra almond cream, or a more liquid texture use more vegetable stock. When ready spoon the Dahl into serving dishes, sprinkle with the coriander and extra almond cream (if you have any), the courgetti and the avocado sliced.