See, told you we’d be going daily with the recipes! Tonight’s recipe is a red lentil dahl might not look incredibly appetitising but it’s the easiest thing in the world to make and full of low-fat, tasty goodness. Plus, without wanting to be crass (oh why not, I always am), it’ll really help things move along. So, if you’re having trouble down below, which is a very common side effect with the SW diet, this recipe will have you releasing an otter in no time at all.
to make red lentil dahl, you’ll need:
- you’ll need a slow cooker for this recipe
- 500g of dried red lentils
- 4 garlic cloves, minced
- a lump of fresh ginger about the size of half a thumb, minced
- 300g frozen spinach
- 1tsp ground cumin
- 1tsp ground coriander
- 1tbsp curry powder – choose from mild, hot, very hot or OH CHRIST MY RING
- 1tsp of mustard seeds (optional)
- Pinch of salt and pepper
- 1000ml of chicken stock (or vegetable stock if you’re vegetarian – and don’t be tight and use the cheapest stock you can find, it’s a main ingredient here so splash out a little)
- LOOK – one thing I always say to you is to buy yourself a microplane grater. You’ll never look back, you can mince garlic and ginger in no time at all. Yes, they’re a bit pricey if you compare it to a bog standard grater, but treat yourself. You’re only fat once. Click here to do the honours
to make red lentil dahl, you should:
- once you’ve weighed out your lentils, give them a rinse in the sink to get the dust off them (that’s what I say to Paul when he’s ‘getting lucky’ in the morning…)
- chuck absolutely everything into the slow cooker, set it to low and cook for 6-7 hours
- keep an eye on it to make sure it doesn’t get too thick (something else I say to Paul when he’s ‘getting lucky’ in the morning…)
- serve with curried vegetables, rice or whatever you like!
- This does well as a side dish but we take it in for lunch sometimes on its own – like an extra-thick soup. Tasty!