Rosie’s Green lentil Dahl recipe

A quick and easy cheap, healthy recipe to fill you up on the run

Green lentil DahlThis delicious and wholesome, filling green lentil dahl may not the prettiest of meals, however, it is nutritious, packed with protein, helps to ground you and it is easy to make.  It is perfect for the autumn and winter for nourishment and Rosie made this on our Ayurveda and well-being yoga retreat in Somerset for these reasons. Rosie has also added fruit to make it more interesting.  It is a quick meal so if you are hungry and need to eat on the run, then this is a healthy option.  Read below for the recipe and try it at home.

Green lentil Dahl Recipe

1x tin of green lentils (or dried and cooked)

1x onion

olive oil

handful of raisins

green lentilshandful of chopped almonds

handful of chopped apple

2xtsp ground cardamon

2x tsp cumin

2x coriander

1x tsp garam masala

green dahl and ricefresh ginger

2 x cloves garlic

Recipe instructions

Saute the onion in olive oil and add spices to brown off. Add the lentils and all the other ingredients to the pan with a little vegetable stock if needed and cook for 30 minutes. Serve with quinoa or brown rice, chutneys and salad. Easy!

Why this is good for me

The spices in the dahl are additions to making this a healthy and nutritious dish.  Turmeric is one of the main spices and for centuries, turmeric has been used as a potent medicinal herb in Chinese and Ayurvedic medicine for its anti-inflammatory, anti-viral, anti-bacterial properties. It works to protect the living tissues in our bodies and it brings balance to the body as a warming and bitter herb. It helps with protein digestion and also works to decongest the liver and protect it from toxins. As an anti-inflammatory, some say it’s comparable to Hydrocortisone or Motrin. Lentils themselves are full of protein, which is why they are an essential part of a vegetarian diet.  They’re good for the heart and cardiovascular system and stimulate the adrenal system. Of course they’re also low in calories and fat, but filling.

Our chef Rosie Mclennan who makes this tasty soup on our retreats always receives a fantastic reaction from our guests.  Rosie works on a number of retreats for AY, and is also our in house nurturer, massage and reiki specialist and her foot spas are a perfect antidote to a relaxing evening

 
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Michelle is the co-founder of AdventureYogi. She began this way of life when she spent her winters in the Italian and French Alps, and her summers in Sardinia, working in the tourism industry managing chalets in Chamonix and villas in Sardinia. She then moved to Japan to pursue her passion of snowboarding in the Japanese Alps and this is where her interest in natural health, healing and yoga developed.

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