Description

You might have guessed by now “Carrots” are one of my favorite veggies to prepare, cook and eat! I love them either raw in a salad, pureed in a delicious soup, grilled, poached or roasted in the oven. Many years ago when I went through a juicing phase, I used carrots as the base of all of my juices. It made everything taste sweeter, which is great, but the only down side was having orange palms and feet as the carotene in the carrots turns your skin orange over a certain length of time if you consume too much. Nowadays, I don’t juice as it removes one of the most important nutrients your body needs on a daily bases which is fiber. I do however have a smoothie every day with a host of different fruits and vegetables to make sure I get the full benefits of nature’s best source of vitamins, minerals and the all-important phytochemicals only found in plants. I still eat carrots, as I still love the taste of them, but these days everything in moderation as they say.

This dish is inspired by my love of carrots combined with my love of Indian cuisine. It’s also great to see that the “National Restaurant Association” lists Indian cuisine as one of the top ten trends for 2017. This is brilliant news as there are many health benefits associated with spices and produce used in Indian cooking (and coming from England we do like our curries)!!! Hope you enjoy this colorful, tasty healthy dish!!! Happy Cooking.

Ingredients

Scale

1 ½ cups green split peas, soaked over night
8 small rainbow carrots, washed, cut in half lengthways, then cut lengthways into quarters
1 tablespoon olive oil
1 can lite coconut milk
1 cup low sodium vegetable stock
2 garlic cloves, peeled and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground ginger
Seas salt & freshly ground black pepper to your taste
1 tablespoon freshly chopped cilantro

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Instructions

Pre-heat oven to 400’F
Rinse the water off the yellow split peas and place them into a saucepan, cover with water and simmer on the stove for 15 minutes, until firm but not too soft, they still want a little bite to them.
Place the carrots onto a roasting sheet and drizzle over the olive oil, place in the oven and roast for 20 minutes.
Pour the coconut milk and stock into a saucepan, whisk in the garlic and spices, then bring to a simmer, then add the cooked lentils, season with sea salt and freshly ground black pepper and simmer for 8 minutes, then stir in the cilantro.
Spoon the Dahl into a serving bowl and top with the roasted carrots, serve with steamed brown rice.