Ingredients:
Makes 2 serves1 cup (200g/7oz) toor or split mung/moong dahl (both are varieties of yellow lentils)
3 cups (750mL/25fl oz) water
1 tbsp coconut flour (this can be omitted if you don’t have it)
1 tbsp grated fresh peeled ginger
1 tsp ground turmeric (you can use fresh turmeric if you prefer)
Pinch of salt and black pepper
2 tsp grated lemon zest
Optional: 1 tsp broken lemon myrtle leaves. You can find these in health food stores
2 tsp dried onion flakes
Juice of half a lemon

To serve: brown rice or quinoa, steamed broccoli or cauliflower

Method:

Place the dahl, water, fresh ginger, turmeric, coconut flour, salt and pepper, lemon zest, lemon myrtle and onion flakes in a saucepan and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 25 minutes or until the dahl is soft. Add the lemon juice and stir through the dahl

Serve with brown rice or quinoa and some steamed vegetables and garnish with a little extra lemon zest.

Delicious Recipe courtesy of:
Lucy Taylor
Lucy’s food journal
Check out more recipes at Bloom Nutritionist