Creamy Lentil Dahl& Chips


Serves 5
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 5 mins
Cooking time: 20 mins

Keeps in the fridge for about a week
Freezes well

Eat alone for quick meal or add rice, chips or bread


3 grated carrot

1 red chilli

115 g mushrooms

100 g frozen peas

100 g spinach

195 g red lentils

130 g green lentils

1 can coconut milk

400 g can chopped tomatoes

1 tbsp rapeseed oil

1 tbsp olive oil

1 tbsp hemp oil

1 tbsp curry powder*

1 tbsp ground cumin

0.5 tsp asafoedida optional

2 potatoes

1 tbsp rapeseed oil

1 tbsp olive oil

1 tbsp hemp oil

Pink Himalayan Salt& Black Pepper


For Chips:

1. Preheat oven to 200 degrees (fan) & pop a baking tray into heat
2. Cut potatoes in half, cut those halves in half, and repeat once more if like them thinner
3. Rinse potatoes in cold water
4. Put in a saucepan and cover with cold water & add a pinch salt
5. Cover and bring to boil, reduce heat slightly and leave for 10 mins
6. Drain chips
7. Pour oil onto a hot baking tray and add salt & pepper
8. Add chips and toss to coat in oil
9.Cook for 20-25 mins turning once

Creamy Lentil Dahl:
1. Heat oil in a deep pan over medium/high heat
2. Add grated carrots, chopped mushrooms & chopped deseeded chilli to pan & stir, 3 mins
3. Add spices & stir 1 min
4. Pour in lentils, tomatoes & coconut milk
5. Reduce heat to a simmer & cover for 20-25 mins
6. In the last 2 mins, add in peas & stir
7. When cooked through mix in spinach

Serve and Enjoy.