We love lentils! They are such a nutritious food. They are an excellent source of iron, dietary fibre, protein and minerals such as manganese and folate. They have a low GI, fill you up and taste good.
Let me introduce you to Darienne Bovell. She is a busy mum of two. Her sons multiple food allergies have led her to a passion she never knew she had, nutrition! She has been trying to understand what is going on inside her son’s body and how to feed him better so she is nourishing his body. While this has not been easy, there has been a fantastic ‘side effect’. She has stopped a lifetime of some bad eating habits and is continuing to improve her health. Darienne is passionate about teaching her daughter and son to eat healthy and have a good relationship with food.
This recipe came about when she found her fridge was virtually empty of vegetables except for some tomatoes. It is now one of her family favourite lentil recipes. She recommends soaking the lentils for 8 to 12 hours before cooking; this makes it easier for us to digest. She often sprouts them, after soaking, rinse them and leave in sieve hanging over the bowl and rinse 2 or 3 times per day. It takes 1 to 2 days to sprout depending on weather. Sprouting allows even more nutrients available.
1 cup of organic whole red lentils
3 garlic cloves
8-10cm piece of ginger
1 or 2 chillies (seeds removed if needed)
3 fresh tomatoes
1 tblsp coconut oil
2 tblsp ground cumin
1 tblsp ground coriander
1/2 tsp ground Tumeric
1/4 tsp ground cinnamon
1 tsp Himalayan salt
130ml water plus extra
juice of 1/2 lemon
3 tblsp coconut cream
fresh coriander and lemon wedge to serve
What To Do
- Place lentils in bowl and cover with at least 5cm of water. Let soak 8 to 12 hrs. Rinse well and set aside.
- Place onion, garlic, ginger and chilly in kitchen processor and chop finely.
- Add tomatoes and process until it’s a slightly chunky paste.
- Use a heavy-based pan on med/high heat.
- Add coconut oil, when melted add paste. Cook while stirring for 5 mins.
- Add cumin, ground coriander, tumeric, cinnamon, salt. Reduce heat slightly, cook for 8 mins stirring often.
- Add water and lentils and stir through, cover and reduce heat to med/low, stirring every so often, add a little water if starts sticking to the bottom.
- It’s a ‘dry’ curry so it shouldn’t be swimming in sauce.
- Cook for 30 to 40 mins until lentils are cooked through, but still hold their shape.
- Add coconut cream and stir through for a few minutes.
- Take off heat and add lemon juice.
- Serve with fresh coriander and lemon wedge.
- It goes well with a quick pickled zucchini salad and papadums.
Follow Darienne on Instagram for plenty of inspiring Allergy friendly, real food recipes!