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The Sophie Dal [Vegan]

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When I travelled to India, the one thing I enjoyed the most was the food. Curry for breakfast? Yes please. Chapatis at every meal? Don’t mind if I do. Every plateful of food was so vibrant, so explosive with flavors, I could have happily kept eating that way until the end of my days.

Dal is my all-time favorite Indian dish. The friends I met on my travels joked about how it sounded like Sophie Dahl’s surname — and, coincidence, she’s one of my all-time favourite cooks. Destiny? I think so. I decided to compose my very own culinary ode to a beautiful dish and a beautiful lady, and so the Sophie Dal was born.

The Sophie Dal [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

2

Cook Time

40

Ingredients

  • 750ml vegetable stock
  • 1/2 head broccoli, finely chopped
  • 1/2 bag spinach 1 can green lentils
  • 1 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 1 white onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 tsp garam masala paste (powder might work, too)
  • 1/2 tsp coriander powder

Preparation

  1. Heat the oil in a large, heavy-bottomed pan. Toast the cumin seeds for a minute or two. Add the onion and lightly fry for 5 mins, until translucid.
  2. Add the remaining vegetables and stock and cook for 25-30 mins until all vegetables are tender. A few minutes before you take the pan off the heat, throw in the spices, too.
  3. This dish is beautiful on its own, but you could also serve 4 people with this if you added some steamed vegetables and naan bread on the side; or you could serve the dal over some brown or wild rice.

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AUTHOR & RECIPE DETAILS


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After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul — but cats and yoga help, too.


 

 

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0 comments on “The Sophie Dal [Vegan]”

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Chris
3 Years Ago

I don\'t understand the line in the ingredients that say 1/2 bag spinach (what size bag) and 1 can of green lentils. How many cups of raw lentils would I use? I\'ve never even seen canned lentils. This is the Sophie Dahl recipe on One Green Planet


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