Red Lentil Dhal

Red lentils are very high in fibre. Cooking them until soft makes them easier to digest.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 1 - Metabolic Types (Di, C, De, T, O, S)

Ingredients

• 1 tsp coconut oil or ghee

• 20g white onion, peeled and chopped

• 1 garlic clove, minced

• 1cm piece of fresh ginger,
  peeled and grated

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1 tsp paprika

• ½ tsp flaked sea salt

• 50g red lentils, rinsed

• 250ml vegetable stock

• 30g spinach

• 100ml coconut, almond or
  organic soya yoghurt

• Juice of ½ lemon

• Fresh coriander, chopped (to
  garnish)

Method

1. Place a large saucepan over a medium heat and add the coconut oil or ghee.

2. Once hot, add the onion, garlic, ginger, spices and salt and
   stir together. Turn the heat down to low and cook for 5 minutes until
   fragrant and the onion is softening.

3. Add the lentils and cook for a
   further 2 minutes, then pour in the vegetable stock. Bring to a simmer,
   cover with a lid and cook for 15–20 minutes or until the lentils are
   tender.

4. Once the lentils are cooked, stir in the spinach until wilted, then remove the pan from the heat and add the yoghurt and lemon
   juice.

5. Taste for seasoning and adjust as necessary. Serve the dhal with
   fresh coriander to garnish.