Most of my main meals consist of a curry or a stew or a dhal and lots of raw veggies ever since I started my vegan Candida diet. Therefore I created yet another recipe to have some variety – curried red lentil dhal with Jerusalem artichoke (make sure to watch the video further below). You might also want to check out my Quick and Easy Salad with Chickpea Dahl.
- ½ tsp. coriander seeds
- ¼ tsp. cumin seeds
- ¼ tsp. caraway seeds
- ¼ tsp. fennel seeds
- ¼ tsp. mustard seeds
- Seeds from one cardamom pod or a dash of ground cardamom
- 1 tsp. turmeric
- 1 bay leaf
- 60g (2.1oz) red lentils, washed thoroughly and drained
- 1 tbsp. onion flakes
- ½–1 tsp. dried garlic
- 1 tbsp. dried celery (optional)
- 120g (4.2oz) butternut squash or any other winter squash
- 30g (1oz) sweet potato
- 20g (0.7oz) Jerusalem artichoke
- 1 small pak choi (add later)
- Himalayan salt and black pepper to taste
- Splash of coconut milk or other plant milk
- Fresh coriander to garnish
- 100g (3.5oz) Romain lettuce
- 80g (2.8oz) red cabbage, chopped
- 60g (2.1oz) turnip, grated
- 20g (0.7oz) parsnip
- 30g (1oz) avocado
- Some carrot and red bell pepper to garnish (optional)
- Crush the seeds using a spice grinder or a pestle and mortar.
- Wash the lentils thoroughly and put them into a pot together with crushed seeds, turmeric, bay leaf and cubed vegetables.
- Pour in enough water to almost cover the ingredients and mix well. Bring to boil and simmer for about 10 minutes.
- Add chopped pak choi on top and simmer for another 5 minutes.
- Season with Himalayan salt and black pepper and mix well. Remove bay leaf.
- Add a splash of coconut milk or any other plant milk and mix again.
- Cook Time: 15 minutes
- Method: Boiling
Keywords: Curried Red Lentil Dhal