Indian Dahl


2 large sweet potatoes, cut in chunks
2 large red onions, sliced
400g chickpeas, cooked, drained and rinsed
5 tbsp olive oil
Himalaya salt 
Ground black pepper
1 tbsp garam masala powder
300g red lentils
1 tsp freshly grated ginger
A handful of coriander, chopped
400ml coconut milk
400g chopped tomatoes
1 tsp ground turmeric
1/2 tsp ground cumin
½ tsp ground coriander
1/2 tsp of mustard seeds
juice of 1 lime

How to
1. Drizzle olive oil in a large stockpot and add the onions and garlic and cook until the onions soft and tender.
2. Add the lentils together with the sweet potatoes, chickpeas and garam masala in the large stockpot, whisk until well combined.
3. Add the ginger, the coriander, Himalaya salt and black pepper, then pour over the coconut milk and 500 ml of water. 
4. Bring to a gentle simmer and cook for 30 minutes, stirring frequently, adding the tomatoes after 10 minutes.
5. If after 30 minutes the Dahl is too thick then you can add a little more water. Leave to simmer gently while you get the spice mixture ready.
6. Heat the oil in a small frying pan. Add the turmeric, cumin, ground coriander, mustard seeds. Leave them to temper. The oil should be bubbling and the seeds popping. Stir straight into the dahl. Whisk until well combined.
7. Drizzle with lime juice and garnish with coriander leaves,  dollop of vegan yoghurt to serve.
8. Serve wit rice and naanbread & enjoy!

Bon appétit!

Creamy Rigatono with brown lentils & shiitake mushrooms


400g Quinoa rigatoni
1 large onion, chopped
3 cloves garlic, peeled and minced
500g shiitake mushrooms
300g cooked brown lentils
Olive oil
2 tbsp oat flour
2 cups oat milk
Himalaya salt
Garlic powder
1 tbsp nutritional yeast
Fresh parsley to garnish, washed & drained

How to
1. Cook the pasta according packaging.
2. Meanwhile, drizzle in a large saucepan olive oil and melt on medium heat.
3. Add the onions and garlic and sauté until the onions softened.
4. Add the shiitake, after 2-3 minutes add the brown lentils and sauté for another 3 minutes. 
5. Add the sautéed lentils and shiitake too the cooked pasta.
5. Meanwhile, melt in a small saucepan olive oil on medium heat, add the oat flour, pinch of Himalaya salt, black pepper & garlic powder.
6. Add the oat flour, cooking gently for 20 seconds with a whisk.
7. Stir in the oat milk, whisking until thickened, don't boil.
8. Carefully pour the white sauce over the pasta and gently mix pasta to combine well with the sauce.
9. Divide between serving bowls and garnish with parsley.
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