Warming dahl bowl

Autumn has officially arrived and personally I find this a difficult transition: from Summer to Autumn. I get cold quickly, so those wet and colder days don’t help.

Fortunately there is dahl. Dahl is a type of soup-like dish that originated in India. The warming spices used are found in the garam masala: a mix of cardamom, cinnamon, nutmeg, black pepper, coriander, cloves and cumin seeds. In addition, this recipe, and traditional Indian cuisine, contains a lot of turmeric and ginger. These roots can have an anti-inflammatory effect on our body if added daily.

Ingredients:

for 4 persons

1 red onion – cut into small pieces
1 piece of turmeric – grated or pass through a garlic press to avoid yellow fingers.
1 piece of ginger the size of your thumb – grated.
2 tablespoons garam masala
4 carrots peeled and cut into small pieces.
1 yellow pepper – cut into small pieces.
1 large bag of spinach – washed.
350 grams of brown lentils (from a jar or soaked in water for 2 hours).
400 grams of diced tomatoes from a can
300 grams of brown rice
gomasio (salted sesame seeds).
salt and pepper
olive oil

Instructions:

Place a medium saucepan with water and bring to a boil. Add the brown rice and place a lid on top. Let it cook for 25 minutes on low heat.

In the meantime, heat olive oil in a large pan. Fry the onion, ginger and turmeric and add the garam masala. Then add the carrots and pepper and stir-fry for a few minutes. Open the cans of tomatoes and drain the lentils* and add to the pan. Stir well and simmer for 20 minutes until the carrots are soft. Finally, toss in the spinach until it is wilted. Season with salt and pepper and sprinkle gomasio on top.

Eat the dahl with some brown rice as a meal or for lunch the next day.

*If you soak lentils yourself, first throw away the ‘soaking water’ and then cook the lentils in some water with fresh water for 20 minutes.