With coriander’s anti-microbial properties and turmeric’s anti-inflammatory properties, this recipe is ideal for supporting gut health, as many poorly guts have imbalanced gut flora and are inflamed. It’s gluten-free and dairy-free too.
- 150g red split lentils
- 250ml chicken or vegetable stock
- 1-2 tsp ground turmeric
- 1 tbsp coconut oil
- 1 red onion, diced
- 2 tsp cumin seeds
- 150ml coconut milk
- handful coriander leaves
- 1 tomato, diced
- 100g baby spinach leaves
- 150g gram flour (chickpea flour)
- 1 egg
- 200ml water
To make the dahl, rinse the lentils. Heat the stock and turmeric in a pan until boiling. Add the lentils, season with sea salt or pink Himalayan salt, and bring to the boil. Reduce the heat and simmer on a very low heat for 15-20 minutes or until lentils are tender. Add a little water if it gets too dry.
Melt some coconut oil in a pan and saute the onion and cumin seeds for 3-4 minutes. Add the cooked lentils, coconut milk, coriander and tomato and cook for a further 2 minutes. Stir in the spinach and allow to wilt. Keep warm.
Meanwhile make the pancakes. Sieve the flour into a bowl. Add the egg and stir in enough water to make a smooth batter. You may find using an electric whisk helps to remove lumps.
Heat coconut oil in a frying pan. Add a spoonful on batter and cook until the edges are golden. Flip over and cook for another minute. Keep warm whilst you cook the rest of the pancakes.