You’ll stay full for longer after a bowl of lentils
CREAMY RED LENTIL AND COCONUT DAHL
Serves 4
1 tbsp coconut oil
2 garlic cloves, crushed
2.5cm piece of fresh ginger, peeled and finely grated
1 green chilli, finely chopped
1 tsp white mustard seeds
½ tsp nigella seeds
1 tsp cumin seeds
1 onion, finely sliced
½ tsp ground turmeric
200g red lentils
400g can chopped tomatoes
400ml can coconut milk
Sea salt and freshly ground black pepper
To serve:
A handful of coriander leaves Natural yoghurt, optional
1 Heat the oil in a large frying pan over a low to medium heat. Add garlic, ginger and chilli; fry for a minute or so, until fragrant. Add all the seeds; fry for a further minute, until spices smell slightly toasted and aromatic. Add onion; fry for a further 5-6 mins, until soft. Stir in the turmeric and fry for a final minute, then add the lentils.
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Discover a #BodyofKnowledge in the October/November edition of healthy magazine, in which we reveal the results of our Body MOT reader survey. In light of Breast Cancer Awareness month this October, we also talk to three women about their very different experiences of the disease. Plus, we explore the world's best natural beauty secrets from Australia to South Korea, and take a fresh look at the 'F' word (fat, that is!). As the seasons change, keep your health and happiness on track with the new digital issue of healthy.