Vegan Sweet Red Pepper & Broccoli Dhal

Vegan Sweet Red Pepper & Broccoli Dahl

The other night when I got in from work, I really couldn't be bothered to cook anything, but knew I should make an effort to eat something healthy and nourishing. I was lacking inspiration, so I started rummaging through the cupboards and the fridge for ideas. I found a bit of leftover root ginger, a sad looking broccoli, a couple of garlic cloves, and this dhal recipe was born!
This vegan dhal takes roughly 35 mins from start to finish, so it's perfect for bringing a bit of glam to your weekday dinner. It is made with completely natural, wholesome ingredients, no artificial nasties - just healing spices - so it's a super nurturing treat for your body.

What I love most about this nourishing dish (aside from the anti-inflammatory turmeric and ginger, and the vitamin packed broccoli) is that you can make a big batch of three or four portions, and freeze the ones you don't eat for those days you just can't be bothered to cook!

Ingredients (Serves  4)

2 cloves garlic, crushed
2cm piece fresh root ginger, grated
1 tbspn coconut oil
1 head broccoli, chopped
250g orange lentils
1 red pepper, chopped
500ml vegetable stock
3 tbspn tomato puree
2 tbspn tamari
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon paprika
salt and pepper
fresh coriander for seasoning (optional)


1) Heat the grated ginger and crushed garlic cloves in the coconut oil for 1-2 mins.
2) Add the lentils, 500ml vegetable stock, tomato puree, tamari, cumin, turmeric, paprika and simmer for 5 mins, stirring occasionally. Season with salt and pepper.
3) Add the broccoli and peppers and simmer on a low heat for 20 mins, or until the vegetables are tender. 
4) Stir regularly; you may need to add more water as the lentils absorb the liquid.
5) Serve with brown rice and top with fresh coriander.

You can easily swap the broccoli for other delicious vegetables like aubergine or sweet potatoes if you'd prefer.

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