This Green Dahl recipe is a one-pot wonder that we often make for Sunday night dinner at our house. Nourishing and wholesome, it really sets us up for the week ahead. I’ve added extra greens here with some Swiss chard, but you could easily swap this for spinach (a few cubes of frozen spinach would work well), beet leaves, cavolo nero, or even a couple handfuls of peas, if that’s what you have to hand.
GF / (DF) / (VEGAN) / VEGETARIAN
Prep time: 5-10 mins
Cook time: 1 hr
- 1 shallot or 1⁄2 medium white onion, sliced
- 1 tbsp coconut oil or mild olive oil
- 1 large piece of fresh root ginger (about 3cm), peeled and grated
- 2 cloves garlic, grated
- 1 green chilli, deseeded and chopped
- 1 tsp mustard seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 300g dried black/brown lentils
- 1 × 400ml tin of coconut milk
- 200g Swiss chard, washed and roughly chopped
- natural or dairy-free yoghurt, to serve (optional)
- small handful of fresh coriander, chopped
- In a shallow saucepan, fry the shallot or onion in the coconut or olive oil over a medium heat for 5 minutes, until it starts to soften and caramelise, stirring occasionally.
- Add the ginger, garlic and chilli and all of the spices, and fry for another 5 minutes, stirring often.
- Mix in the lentils, coconut milk and 650ml water. Bring to the boil, reduce the heat and simmer for about 40–50 minutes, stirring occasionally, until the lentils are soft and the water absorbed.
- Add the Swiss chard and cook for 5 minutes, until wilted. Season to taste with salt and pepper.
- Serve warm with a little yoghurt (or dairy-free alternative) swirled through, if you fancy, and coriander sprinkled on top
TIP: This dahl recipe makes a versatile ‘base’ dahl to batch cook and freeze. Make it up to the point of adding the Swiss chard (but don’t add it), then cool and freeze in portions. When you come to eat it, heat through with other fresh greens, roasted pumpkin, grated carrots or courgettes or any other vegetables you fancy.
Amelia Freer is one of the UK’s most respected Nutritional Therapists and healthy eating experts. With a hugely engaged presence on both social and mainstream media, she has four best-selling books to her name and has helped thousands to adopt a happier, healthier life. She takes a scientific, holistic and compassionate approach to health and nutrition and is recognised for her calm, kind and considered approach. Amelia is a regular contributor to mainstream media and has extended her reach with regular appearances at public events, on podcasts and through her website, newsletter and social media channels. She also hosts sell- out workshops, cooking demonstrations and residential retreats.