This is a magical dish which I am very proud of. It is packed with flavour, nutrients and isn’t too complicated. Don’t be put off by the broccoli – it truly isn’t overpowering and it fits in just perfectly with the spices and lentils.
It is a nourishing meal and a real ‘comfort’ sort of dish, to be enjoyed especially on a rainy day. Make sure the coconut milk you use contains at least 75% coconut. Enjoy x
- 1 cup red lentils, (uncooked and rinsed thoroughly)
- 2 red onion (finely diced)
- 1 tsp. ground cumin
- 2 tsp. mustard seeds
- 2 tbsp. coconut oil
- 1 head of broccoli
- 4 cups vegetable stock
- 1 can coconut milk
- 1 tsp. chilli flakes
- 1 tsp. garam masala
- 1 tsp turmeric
- Paprika, to garnish
- Wash and cut the broccoli into florets and place into a food processor. Process until the broccoli forms a cous cous like consistency. Set to one side.
- Add 2 tbsp. of coconut oil to a large pot over a medium heat. Add the red onion, uncooked lentils, cumin and mustard seeds and cook for around 6 or so minutes (until the mustard seeds pop). The lentils should soften but will still be quite firm.
- Add broccoli to the pot, followed by the vegetable stock and stir well. Cover and cook on a low heat for 20 minutes, stirring frequently.
- After about 20 minutes, add in the rest of the ingredients and cook on low for a further 20-25 minutes. If too thick, add some water (I add around half a cup). Add salt to taste.
- Sprinkle with paprika and serve.