Trying new recipes again

Well, I am at it again. (Again? Still? Who knows?) Testing out wild new recipes really does seem to be one of my favourite things to do these days! But this one is a neat twist on a classic. The word "dahl" refers to both lentils and the simple Indian stew made using either lentils or other legumes. In the case of this recipe, it is more of a stew.

The yummy part is that you combine those nutritious lentils (they are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They're also a great source of plant-based protein and fibre too!) with things like coconut milk (a healthy fat) and warming spices like gingerroot and coriander.

Not familiar with coriander? Also known as cilantro or Chinese parsley, this spice is widely used throughout the Mediterranean. The entire plant is edible, but it is the leaves and their seeds that are most commonly used as herbs and spices. The plant provides some pretty impressive health benefits - it is full of vitamin K (which helps your blood to clot when it needs to), antioxidants (to help your body get rid of free radicals), it is a diuretic (which can help flush extra sodium from your system and reduce your blood pressure, it may help reduce inflammation, and can help reduce blood sugar levels. The flavour of coriander goes so well with the lentils, you would think they were made to be together (maybe they were....?).

Add in some heat from the fresh gingerroot and some citrus from the lime and kaffir lime leaves, and you have a pot of deliciousness that is ready in under an hour. Best served with crunchy slices of homemade bread.

Coconut Lentil Lime Dahl:

· 250 grams split mung lentils (or any other lentils), rinsed well

· 440 milliliters coconut milk

· 6 spring onions, chopped

· 1” piece of fresh gingerroot, finely chopped

· 2 tsp. coriander seeds, ground

· 1 bunch coriander, chopped

· Juice and zest of 1 lime

· 4 leaves kaffir lime, chopped

1) Fry the ground coriander, fresh ginger and spring onions in the coconut oil until they are sizzling and releasing a fantastic smell

2) Stir in the lentils, add 250ml of water and simmer for 20 minutes

3) Add the coconut milk and simmer for a further 20 minutes

4) Remove from the heat and add the lime zest and juice, lime leaves, coriander leaves and mint leaves, along with a pinch of salt. Leave to stew for 15 minutes

5) Serve with rice or noodles

A healthy, yummy dinner that is great as we move toward fall