JAMES DUIGAN’S TURMERIC DHAL

Serves: 4

Ingredients 400g red lentils

1 tbsp coconut oil 4 onions, sliced 8 garlic cloves, crushed

80g fresh, unpeeled ginger root, grated half a red chilli, deseeded and finely chopped

1 tbsp ground coriander

1 tbsp ground cumin 1 tbsp ground turmeric

1 tsp garam masala 1 tsp ground cinnamon

2 leeks, sliced into discs

2 carrots, finely diced 2 celery sticks, finely diced

1 litre vegetable stock 3 large handfuls of fresh coriander, stalks finely chopped and leaves roughly chopped, plus extra to serve

1 tbsp tamari large pinch of ground black pepper 1 cauliflower, cut into florets

250g kale or cavolo nero, roughly chopped juice of 1 lemon lemon wedges, to serve

Method

1. Wash the lentils in a colander and leave to drain.

2. Heat a large lidded saucepan and add the coconut oil. Once melted, turn the heat down to low and add the onions, garlic, ginger and chilli. Leave to sauté for five minutes, until the onion is soft.

3. Add the spices and mix well. Remove four tablespoons of the mixture to garnish the bowls before serving. Add the leeks, carrots, celery and lentils and stir to coat with the onion mix.

4. Pour the vegetable stock in the saucepan and stir well.

5. Add the coriander, tamari and pepper and stir well. Add the cauliflower. Cover and leave to simmer for a minimum of 30 minutes, stirring the bottom of the pan to prevent sticking.

6. Once the lentils and vegetables are cooked through, add the kale or cavolo nero and mix in with the lemon juice. Add more stock or water, if needed.

7. To serve, divide the dhal between bowls and add a spoonful of the onion mixture and a sprinkle of coriander leaves to each, with a wedge of fresh lemon.