Spinach Dahl & Pickled Red Onions
Based on the longevity practices of Blue Zones, this hearty spinach dahl features lentils for plant-based protein, along with turmeric, garlic and chilli to fight inflammation and support heart health. Baby spinach and carrots bring essential vitamins and minerals such as beta-carotene, vitamin K, iron and folate, while the pickled red onion adds a tangy, flavourful twist.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegan
Ingredients
- 1 medium red onion, very thinly sliced
- ½ cup water
- ½ cup apple-cider vinegar
- 1 tbsp maple syrup or raw honey
- 1½ tsp fine sea salt
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 1 stick celery, diced
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ¼-½ tsp chilli flakes
- Sea salt & pepper, to taste
- 11⁄3 cup green lentils, rinsed
- 4½ cups vegetable stock
- 1⁄3 cup coconut milk
- 4 handfuls baby spinach
- Handful parsley, roughly chopped
- Juice 1 small lemon
- Cooked brown basmati rice
- Chilli flakes, yoghurt, pickled red onion, roughly chopped toasted nuts
Method
- First make the pickled red onions
- Place thinly sliced onions in a clean jar
- In a small saucepan combine water, apple-cider vinegar, maple syrup and sea salt.
- Over medium heat, bring to a simmer then pour it over onions
- Press onions down and seal jar. Let pickles sit at room temperature for at least 30 mins
- To make your dahl, sauté onions and garlic in a large pot with olive oil over medium heat.
- Add celery, carrots, lentils, coriander, turmeric, cumin, chilli flakes, sea salt, pepper and veggie stock and bring to a boil.
- Reduce to a simmer with the lid on for 30 mins. Add more water or stock if needed
- Stir through coconut milk, baby spinach, parsley and lemon juice
- Blend half the mixture and pour it back into your pot
- Serve with brown basmatic rice in bowls and top with yoghurt and desired toppings
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
