Lentil Dahl (sort of)


For when you have your first panic attack



Prep time: 15 min | Total time: 60 min | Difficulty: 2/5


Let me start with a cliché: you never forget your first.

My first trip abroad was to Japan, my first boyfriend was a rugby player, my first job was as a fashion model, and my first mental breakdown came upon me on Christmas day (Santa Claus works in mysterious ways). Inflicted either by a bad edible (I hope my mom only read the blog when I first started it) or a still fresh breakup, it took over me like pop up ads take over a sketchy porn website.

For a few hours, it was just darkness — still, motionless, kind of comforting, kind of sexy. It was like having a lucid nightmare: unbearably painful, but you know you are going to wake up at some point. And then something shifted. Waking up was no longer an option, and death was everywhere. My head felt like a pressure cooker about to explode: every irrational fear I’d ever had, every worst-case scenario, every ache, all bubbling together on the surface. I was one hundred percent sure I was losing my mind, probably for good. I was hoping I was losing it.

This, too, did pass. The morning came, and with it the understanding that I need f***ing help. What does this Indian-inspired soup have to do with it, you ask? Maybe nothing. Or maybe it will help your sanity.


Ingredients (serves 2)

  • Coriander seeds 1 tsp

  • Ground cumin 1 tsp

  • Curry powder 1 tsp

  • Cloves 2

  • Cardamom pods 2

  • Nutmeg 1/4 tsp

  • Chipotle powder or smoked paprika 1/2 tsp

  • Salt 1 tsp

  • Black pepper 1/2 tsp

  • Vegetable oil 2 tbsp

  • Onion 1

  • Garlic cloves 3

  • Ginger 1-inch piece

  • Tomato paste 60 g / 1/4 cup

  • Canned tomatoes 400 g / 14 oz (1 can)

  • Red lentils 200 g / 1 cup

  • Water 750 ml / 3 cups

  • Coconut milk 400 ml / 1 can

  • Frozen spinach 150 g / 1 cup

  • Lemon juice 1 tbsp


Equipment

  • Mortar and pestle

  • Cutting board

  • Knife

  • Large pot

  • Fine mesh


Method

  1. In a mortar and pestle, grind the coriander seeds, cloves, and cardamom pods until finely ground. Mix in the ground cumin, curry powder, nutmeg, chipotle powder or smoked paprika, salt & pepper

  2. On a cutting board, finely chop the onion. Mince the garlic cloves and ginger

  3. In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and cook until softened and golden, about 5 minutes. Add the minced garlic and ginger, and cook for another 2 minutes

  4. Add the ground spice mixture to the pot and toast for about 1 minute until fragrant

  5. Stir in the tomato paste and cook until it caramelises and darkens in color, about 2 minutes

  6. Place a fine-mesh sieve over a bowl. Squish the canned tomatoes over the sieve, preserving the juices in the bowl. Add the tomato flesh to the pot and let it caramelise for about 3-4 minutes. Then, pour in the reserved tomato juices. Don’t skip this step — it’s only two more things to wash, but it’s 12 units of flavour

  7. Add the red lentils and water to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally

  8. Pour in the coconut milk and stir in the frozen spinach. Cook for another 10 minutes until the spinach is heated through and the flavours are well combined

  9. Stir in the lemon juice, and serve, and feel blessed you beautiful little angel


Garnish Ideas

  • Sour Cream / Greek yoghurt

  • Chili Crisp

  • Green Onions / Chives


Dealing with Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally until heated through. You may need to add a splash of water or coconut milk to adjust the consistency.


Nutritional Value (per serving)

Calories: 400 kcal | Carbs: 45 g | Protein: 15 g | Fat: 20 g


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Caesar Salad Wannabe