Red Lentil Dahl with Vegan Naan Bread!!!

I’m not going to lie, everything that is happening at the moment, had a big impact on me, making it hard to post often.
But I am also a believer that we are able to control our thoughts to think positive most of the time. 🍀💪IT WILL PASS!!!💪🍀Today I decided to stop procrastinating and go back being active towards my dream and passion. So went on, opened the cupboard and create something simple but delicious with the ingredients I had available. 🤔 Red lentil, onion, garlic, kale (instead of spinach), crushed tomatoes, spices, plant based natural yogurt, self-raising flour 🤔
Red Lentil Dahl with Vegan Naan Bread🧡 Delicious, nutritious easy recipe ready in 30 minutes. This recipe is oil, salt and sugar free @nutritious_fact_org (substitute the normal self-raising flour for wholegrain flour and add 1/2 tsp of baking powder).
🥰💙🍀
You can find me on Instagram also https://instagram.com/naianeserafin?igshid=ghtnm0q13t0t
.
.
.
#mindfulnutrition #mindfuleating #recipedeveloper #healthyfood #SumSanos #hownottodiecookbook #drmichaelgreger #nutritionfactsorg #saltfree #oilfree #sugarfree #glutenfree #nosugar #healthyfood #creativity #passion #plantbasedfood #plantbased #inspired #proteinpower #refinedsaltfree #lovewithoutdepending #gratitude

RECIPE (serve 4)

1 onions diced
3 garlic cloves finely chopped
1 tbsp fresh ginger peeled and grated (or ginger powder)
½ tsp cumin seeds (crushed)
½ tsp coriander seeds (crushed)
2 tsp ground turmeric
A pich of black pepper
1 Tbsp garam masala
1 tsp of medium curry powder
1 cup (200g) dried red lentils, uncooked (rinsed and drained)
1 400g Tetra Pak chopped tomatoes
400ml of plant based milk
500ml of water
2 handfuls fresh kale (I didn’t have spinach)

METHOD

Heat half glass of water into a large pan over a medium heat. Add the onion, garlic, ginger and cook gently for 5 minutes.

Grind the cumin, coriander seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric, garam masala, curry powder and black pepper and cook for 1 minute. 

Add the lentils, tomatoes with their juice, milk and water then stir to combine. Cook on a medium/low heat for 15-20 minutes until reduced and thick.

Add the chopped kale and cook it for further 10 minutes. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn’t scorch on the bottom of the pan).Taste and add some chilli if desired. 

Served with homemade Vegan Naan bread.


I hope you enjoy it!!!

Much love and gratitude!!!

Nai 🙂 x