I am always advising clients to eat more broccoli and this delicious broccoli Dahl (courtesy of @jules_nutrition) is simply delicious... 🥦🥦🥦
ENERGISING BROCCOLI DAHL
Antioxidant-rich broccoli coupled with anti-inflammatory spices and fibre-rich lentils makes for an immune boosting winter warmer.
2 tablespoons coconut oil or ghee
500 g chopped fresh broccoli florets (+ stalks)
2 tsp. ground cumin
1 tbsp. yellow mustard seeds
1 onion, chopped
500 ml vegetable stock
400 ml can of coconut milk
200 g uncooked red lentils
Fine sea salt, to taste (I used just over 1 teaspoon) 2 tsp. garam masala
1 tsp. ground turmeric
Add the oil into a large saucepan and increase the heat to low- medium.
Add the broccoli into a food processor and process until very finely chopped (about the size of rice grains).
Add the cumin and mustard seeds into the saucepan with the oil to release their flavour.
Stir in the onion, and place the saucepan back over medium heat. Cook for 3 to 4 more minutes until the onion softens.
Now, add the finely chopped broccoli, stock, entire can of coconut milk, lentils, 1/2 teaspoon salt, garam masala and turmeric. Stir to combine.
Increase heat to high and bring to a low boil. reduce heat to medium, cover with lid, and simmer for about 10 minutes. Now remove the lid and stir, and continue simmering, uncovered, for another 10 minutes, until the lentils soften and the mixture thickens. Stir every now and then to make sure it doesn't stick.
Serve with rice, baked sweet potato or warm pitta bread. Yum 😋
BRISTOL NUTRITIONIST: Anita Beardsley is a qualified Nutritional Therapist using a functional medicine approach to support women's health. Anita offers 1:1 nutrition support and coaching online or at her Bristol clinic.