Description
Most of my main meals consist of a curry or a stew or a dhal and lots of raw veggies ever since I started my vegan Candida diet. Therefore I created yet another recipe to have some variety – curried red lentil dhal with Jerusalem artichoke (make sure to watch the video further below). You might also want to check out my Quick and Easy Salad with Chickpea Dahl.
Ingredients
Scale
- ½ tsp. coriander seeds
- ¼ tsp. cumin seeds
- ¼ tsp. caraway seeds
- ¼ tsp. fennel seeds
- ¼ tsp. mustard seeds
- Seeds from one cardamom pod or a dash of ground cardamom
- 1 tsp. turmeric
- 1 bay leaf
- 60g (2.1oz) red lentils, washed thoroughly and drained
- 1 tbsp. onion flakes
- ½–1 tsp. dried garlic
- 1 tbsp. dried celery (optional)
- 120g (4.2oz) butternut squash or any other winter squash
- 30g (1oz) sweet potato
- 20g (0.7oz) Jerusalem artichoke
- 1 small pak choi (add later)
- Himalayan salt and black pepper to taste
- Splash of coconut milk or other plant milk
- Fresh coriander to garnish
RAW SALAD
- 100g (3.5oz) Romain lettuce
- 80g (2.8oz) red cabbage, chopped
- 60g (2.1oz) turnip, grated
- 20g (0.7oz) parsnip
- 30g (1oz) avocado
- Some carrot and red bell pepper to garnish (optional)
Instructions
- Crush the seeds using a spice grinder or a pestle and mortar.
- Wash the lentils thoroughly and put them into a pot together with crushed seeds, turmeric, bay leaf and cubed vegetables.
- Pour in enough water to almost cover the ingredients and mix well. Bring to boil and simmer for about 10 minutes.
- Add chopped pak choi on top and simmer for another 5 minutes.
- Season with Himalayan salt and black pepper and mix well. Remove bay leaf.
- Add a splash of coconut milk or any other plant milk and mix again.
- Cook Time: 15 minutes
- Method: Boiling
