I just love a bowl of comforting Dahl. It’s like a warm hug. Loaded with fresh herbs and spices – it’s an aromatic bowl of goodness just waiting to be enjoyed. I used to make red lentil Dahl without the sweet potato then I added it to this dish and discovered a subtle sweetness that pairs so well with the red lentils. The nuts on top add some extra protein, fat, and fibre as well as texture and crunch. I hope you enjoy this warm hug like we do for lunch, dinner, as a side, or even for a hearty fibre-filled breakfast! If you’re looking for some flat bread to mop up the Dahl opt for my 5 ingredient vegan/ paleo/ keto friendly Flat Bread Chapati Wraps – Oh so good!
Red lentils require less soaking time usually than green, however I still like to pre-soak my red lentils for 7+ hours, or overnight with water to cover and 1 Tbsp of apple cider vinegar just to minimise phytates and lectins making them easier to digest, less the bloat and gas. Works every time!