Dahl is the perfect postpartum food, and also a great food for your baby when introducing lentils (around 8 months). It is easy to pre-prepare, it freezes well, is warming with aromatic spices , high protein, contains essential fats in the coconut milk and cooking in bone broth will aid digestion and provide you with gelatin for gut health. This recipe is also rich in anti-inflammatory, immune boosting foods and spices such as ginger, turmeric and garlic, which is essential in the winter months!
Gut Loving Dahl
- Measuring Cups and Spoons
- Large pot
- 2 cups dried lentils red or yellow
- 6 cups bone broth Use water for vegetarian version, or half water half bone broth if you don’t have enough broth)
- 4 garlic cloves minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp curry powder
- 1 tsp ground coriander
- 2 tsp ground turmeric or 1 inch fresh turmeric finely grated
- 1 inch finely grated ginger
- 1 tsp mustard seeds
- 3 bay leaves
- 1 tsp rock or sea salt (not table salt)
- 400 ml coconut milk
- 400 grams tin diced tomatoes
- Squeeze of lime juice
- Fresh coriander or coconut to garnish, avocado and tomatoes to top. (Optional)
- Add all ingredients except the coconut milk, tomatoes, lime juice and garnishes into a large pot, bring this to the boil then turn down to simmer then add the coconut milk and tomatoes, stir well.
- Continue to simmer, stirring occasionally for 30 minutes
- When lentils are soft and the consistency is creamy the mixture is ready. If you want the mixture thinner add more water.
- Remove the bay leaves
- Serve with steamed rice or quinoa (can also cook in bone broth for easier digestion) or can serve with zucchini noodles! Squeeze with lots of lime juice!
- Top with avocado, coriander and coconut. Also nice with chopped tomato and corn kernels.