Lentil dal

Use only enough cardamon to provide a subtle flavour and not be overpowering.

1 onion finely chopped
1 clove garlic crushed
300g puy (French style) lentils
¾ cup vegetable stock
turmeric ground
coriander ground
cumin ground
a few cardamon seeds crushed
chili flakes
½ cup coconut milk
oil

Boil lentils in water until almost cooked. Drain.
Fry onions in oil until soft.
Add garlic and all spices. Fry for 1 minute.
Add lentils, coconut milk and stock.
Simmer, stirring frequently, until lentils are soft and dal is reduced and creamy.
Serve with (of course) brown rice.

Lentil soup

I’ve been making this soup for many years. It’s very simple and you can feel it doing you good.

250g brown lentils
5 cups cold water
1 onion diced
½ capsicum (red or green) diced
2 tomatoes diced
Oil
1 ½ cups stock
2 tbl vinegar

Cook lentils in water. Saute onion, capsicum and tomato in oil. Add to cooked lentils and cooking liquid. Add stock and vinegar. Cook approx 30 mins.