Mixed Lentil Dahl

Looks like poo but tastes delicious according to Kirstie, Eva and Brooke. This dahl uses Moroccan-like spices but you could easily change its flavour depending on the desire of your taste buds.

2 tablespoons of ghee
1 brown onion, finely chopped
1 tablespoon of grated ginger
2 sticks of celery
3 teaspoons of cinnamon
3 teaspoons of allspice
2 teaspoons of ground coriander
2 teaspoons of cumin seeds
1 cup of red lentils (soaked overnight to soften)
1 cup of green lentils (soaked overnight to soften)
1/2 cup of split yellow peas (soaked overnight to soften)
2 cups of vegetable stock
fresh coriander to garnish

1. Head pan and ghee until ghee is melted into liquid.
2. Add onions, ginger and celery and fry on medium heat until brown.
3. Add spices and stir to bring out flavours.
4. Add both cups of lentils and vegie stock.
5. Place lid over pan and bring to boil.
6. Turn down the heat to low and cook until lentils soften. Stir occasionally and ensuring that the dahl doesn’t stick to the bottom of the pan. Add extra liquid if required.
7. Turn off heat. Let the dahl sit for 5 minutes in the pan.
9. Serve and garnish with freshly chopped coriander. Eat with brown rice or by itself.

I never thought using both types of lentils would work. Well done, brain.

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