Spicy yellow dahl recipe

Photography: Darrin James

Rich in antioxidants, immune-boosting spices, fibre and protein, this lentil dahl is super easy to make and always a weeknight winner that can be batch-made and frozen for future meals when you can't be bothered to cook.

By Faye James

Ingredients for spicy yellow dahl recipe

1 onion, chopped

4 garlic cloves, minced

2 tablespoons fresh ginger root, grated

1 tablespoon ground cumin

1 tablespoon ground coriander (cilantro)

1 tablespoon ground turmeric

1 teaspoon chilli flakes

1 teaspoon ground cardamom

1 teaspoon fennel seeds

Salt and pepper to taste

2 cups yellow split lentils, soaked

800g tinned diced tomatoes

3 cups vegetable stock

1 cup baby spinach

1⁄2 bunch coriander, chopped

4 tablespoons coconut yoghurt

Steamed quinoa and leafy greens to serve

Method to make spicy yellow dahl recipe

Fry onion until soft, add garlic, ginger and spices and cook until fragrant. Add lentils, tomatoes and stock and cook until tender. Add baby spinach, coriander and coconut yoghurt. Serve with steamed quinoa and leafy greens.

Citro food tip:

Yellow lentils are mild and cook more quickly than red or brown lentils. They have a mild, sweet flavour with a creamy texture when cooked.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.

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