Get your chef’s hat on and get ready to prepare a real feel-good dish. Who couldn’t resist a comforting lentil, kale and coconut dish? Whether you’re an expert cook, or can’t remember where the kitchen is – you won’t want to miss this interactive cook-along
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves finely chopped
- Salt to taste
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons yellow or brown mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin or fennel
- 1/2 teaspoon red pepper flakes
- 590ml water
- 1 can unsweetened coconut milk
- 80g red lentils
- 80g puy lentils
- 170g kale (or baby spinach) leaves removed from stems and roughly chopped
- 2/3 fresh limes
Equipment
- Large pan with lid
- Scales
- Wooden spoon
- Sharp knife
- Chopping board
- Measuring jug
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