DAHL – with Jasmine Sheppard

Ingredients

• Olive oil

• 1 onion, diced

• 2 cloves garlic, crushed

• 2 x 25cm squares ginger, chopped

• 1tbsp dried coriander, chopped

• 1tbsp ground turmeric

• 1tsp fennel seeds

• 1tsp chilli flakes

• 1tbsp Garam Masala

• 1tsp cumin seeds

• 285g red lentils

• 2 carrots

• 1 stick celery

• 1L vegetable stock

• 1 tin tomatoes

• salt & pepper

• 1 bunch silverbeet

1. Sauté onion and garlic in a little oil until soft.

2. Add all the spices and sauté until fragrant.

3. Add carrot and celery and continue to sauté for 5 minutes.

4. Add lentils, and coat in the oil and spices, then similarly to a risotto, gradually add the stock until absorbed.

5. Add the tin of tomatoes and season well with salt & pepper.

6. Stir through the silverbeet and gently simmer until lentils are cooked through and flavours are amalgamated.

7. Serve Jasmin’s Dahl with steamed jasmine rice