Dahl number two – Grounding Lentil Dahl by Sarah Tanner – a plant based recipe

Husband gave me his credit card airpoints and booked me a flight to Christchurch for my birthday.

It was an insane amount of happiness – this trip.

I shared it with an old Drama School Icelandic friend, we talked, laughed, cried, did a ‘blocky’ in my sister’s black as night, and novel as, Landrover.
I shared it with my sister, and her whanau, which included watching my first ever ripper rugby game somewhere in the provinces of Canterbury.
I shared it with some phenomenal educationalists (Nathan Mikaere-Wallis) and democratic schools – Tamariki and Ao Tawhiti.
I shared it with Hagley Park, Lyttleton’s Civic and Naval, complete with poet Gary Mccormick.
I shared it, and her crazy-good city-light-view atop-the-Redhills, with a new friend, who shared this ‘watch-me-as-i-go-in-for-thirds’ lentil recipe from GLO.

GLO is a ‘new’ recipe book, by Sarah Tanner, which looks like an eco magazine. It’s soft covered, comforting to hold. The pages are matt. The cover has plenty of wide open white space, giving it, that minimalist calm. The recipes looked up-beat, fresh, and motivating – i’ve got my phone out, i’m going back to plant-based husband armed with inspiration.

Grounding Lentil Dhal

by Sarah Tanner

Serves 4

Serve with rice or quinoa.

NB: I love to be cheeky and pop down to the local Indian Takeaway for a couple of garlic naan. A Malaysian roti is yum too. Even a good old wrap makes it a bit exciting.

* 2 cans of brown lentils, rinsed or drained OR 1 cup of dried lentils (i like the red ones)

NB: If using dried lentils, soak them first. No big deal – i put the lentils into a glass bowl. Cover the lentils generously (2 inches above the lentils) in cold water. Let this sit whilst i do everything else.

* 100 ml coconut milk
* 1 can of chopped tomatoes
* 1 onion (i like red) finely chopped
* 2 cloves of garlic, crushed
* 2 cm knob of fresh ginger root, grated
* 2 tsp curry power
* 2 tsp turmeric powder
* 2 tsp cumin power (i like to freshly grind using the mortar and pestle the cumin seeds)
* 2 tsp coriander powder ^
* 1 1/2 tsp caraway seeds
* 1/4 tsp of himalayan mineral salt
* oil (i like to use sunflower as it has little flavour, Tanner suggests coconut oil)
* Pumpkin / butternut (optional)

NB: My friend with the amazing view, diced some pumpkin / butternut and added this too. She probably used a little more coconut milk (i.e. the rest of the can).

How to:
Fry off (on a low heat) the onion in a little coconut oil until softened.
Add the garlic, ginger and cook for a further 2 mins.

Add the spices and cook for 1 min to combine. Keep stirring to avoid the spices burning.

Add the coconut milk and tomatoes and bring to the boil. Reduce to a simmer, add the lentils and cook for a further 5 minutes (in they are in a can), 20-30 minutes if they are the pre-soaked ‘dry’ lentils. Optional – add the diced pumpkin now too.

Serve with rice or quinoa.
Garnish with fresh coriander (or parsley or rocket leaves if that’s all you’ve got and you want to eat and look at some greens).

Sarah Tanner finishes by saying ‘Curry in a hurry. Tick.’

Is VERY excellent the next day – as with all curry.

Kia ora Husband for the solo time away.
Kia ora Karen for the GLO tip.
Kia ora lovely folk, trees, nature and spaces of Canterbury.

Written by Emily with wild & grace

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