Spiced Dahl Buddha Bowl with Teff Flat Bread

This weeks recipe of the week comes from food blogger Natalie Zee… a spiced lentil dahl combined with a wholemeal teff flat bread – it’s packed full of nutrients and cold-fighting herbs and spices, plus it’s perfect for school or work lunches and you can mix it up with whatever vegetables you like to put together your own Buddha Bowl (a bowl of nutrient-packed vegetarian goodness).

Spiced Lentil Dahl

Serving size: 4

Ingredients:

1 1⁄2 cups of red lentils, rinsed

1 brown onion, finely diced

1⁄2 a tbsp. of coconut oil

1 clove of garlic

1 teaspoon of grated fresh ginger

2 teaspoon of garam masala

1 teaspoon of cumin powder

1⁄2 a teaspoon of ground cinnamon

1⁄2 a teaspoon of ground mustard seeds

1 teaspoon of organic turmeric powder

2.5 cups of water

Method:

1. In a medium saucepan, fry off onions in coconut oil until translucent.

2. Meanwhile, place the garlic, ginger and all spiced in a small bowl and stir together.

3. Add the spice mix to the pot once the onions start to caramelised and stir over heat for 30 seconds or until fragrant.

4. Add the lentils and water. Bring back up to the simmer.

5. Cook until the lentils are tender and the water is absorbed. Add more water if needed.

6. Season with salt and serve with a variety of vegetables and plain yoghurt.