• Lucie Ellis

31. Dal, Peanut & Lime Salad, and Chimmichurri Yoghurt


DAL (serves 4)

2 onions, chopped

4 garlic cloves, crushed

5cm ginger, finely grated

6tbsp olive oil

2tsp each cumin and mustard seeds and 5 cloves

3tsp turmeric and 1tsp chilli powder

150g yellow lentils

175g red lentils

400g tin tomatoes

400g water

400g tin coconut milk

Cook the yellow lentils in plenty of water for an hour, til soft.

In a large pan fry the seeds in the olive oil for 2 minutes then the spice powders for 2 mins, then add the onion, garlic and ginger and cook gently for 10 more.

Add the tomatoes, water, yellow and red lentils, coconut milk, and some salt. Simmer for 30 mins til the lentils are all soft, adding more water if needed. To serve, add a squeeze of lemon and some soft herbs - mint and coriander if you have it. Freezes brilliantly.


PEANUT & LIME SALAD

1 punnet cherry toms, halved

Half an avocado, chopped

1 small shallot, finely sliced

1 inch cucumber, chopped

1 small carrot, grated

A handful salted peanuts, chopped

A handful soft herbs, chopped

Juice of a lime

Gently toss everything together with a big pinch of sea salt.


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