A firm favourite in my house - so warm and simple. Feels incredibly nourishing. It is the ultimate of simple, nutritious, delicious. We even love it for breakfast with a fried egg and a flat bread.
I love the golden yellow of turmeric and a fantastic medicinal food.
Adding turmeric to your food is a fine way to boost your immune support. I actually got some fresh turmeric too, which you can slice up and add into hot water with some ginger and lemon, really warming and delicious and nutritious.
Using food as medicine is SO satisfying to me. And when it’s delicious too, then you’re onto a winning combination🧡
1 tbsp organic ghee (other fats are fine, but this gives a luscious creamy flavour)
1 inch ginger, grated
2 cloves garlic, crushed
2 tsps turmeric
1 small bunch curry leaves (optional )
1 tsp mustard seeds
3 cardamon pods
1 cinnamon stick
1 red chilli
1 - 2 tsp salt (to taste)
500g red lentils - soaked for half an hour and then rinsed
1 small can coconut milk
Juice of 1 lemon
Melt the ghee. Add the garlic and ginger for a minute to start cooking and then follow all the other ingredients except the lentils. Stir for a couple of minutes.
Add the lentils, coconut milk, lemon and 2 pints of water.
Bring to a very gentle simmer and cover for 30 minutes.
Stir occasionally. Taste for seasoning. May need more salt and lemon juice.
Wash a bag of spinach.
Wilt in a pan for a couple of minutes.
Sieve and drain any excess water.
Put on a board and chop it up with a knife and fork. Sieve again for excess water and then add to a bowl.
In a small blender place a large handful of coriander, squeeze of lemon juice, 2 tbsps natural yoghurt, 1/2 tsp salt. Blend.
Mix this into the spinach, check for seasoning, and serve.