Roasted red capsicum dahl

Serve: 4

Ingredients 

• 1 small onion, diced
• 1 tsp grated ginger
• 3 garlic cloves, minced 
• 1 jalapeno, diced 
• 1 tsp coriander seeds
• 1 tsp cumin seeds 
• ½ tbsp curry powder
• 400g jar roasted red capsicum, drained  
• 400mls coconut milk
• ¾ cup brown lentils
• 1 ½  cups vegetable broth
• 3 tbsp soy sauce
• 2 tbsp lime juice
• ½ cup chopped coriander
• Salt and pepper to taste 
• 2-3 cups fresh chopped kale 

Method 

In a blender, add coconut milk, broth and roasted red capsicum from a jar (or roasted in oven if preferred). Blend until smooth and set aside.

Heat oil in a deep skillet over medium heat. Saute onion for about 7- 8 minutes. 

Add minced garlic, ginger, coriander seeds, cumin seeds, curry powder and jalapeno. Cook for another 4-5 minutes.

Pour the red capsicum coconut mixture into the skillet along with lentils, coriander, lime juice and soy sauce. 

Bring to a boil and simmer for 30-35 minutes or until lentils have softened.

Once done, remove from heat, add chopped kales and stir until wilted.

Divide into bowls and serve with toasted sourdough if desired! 

Macros per serve 

Calories 400

Protein 16g

Carbs 40g

Fat 20g

Fibre 12g

Health benefits

Brown lentils are rich in plant-based protein, fibre, iron and folate, supporting gut health, blood sugar stability and long-lasting fullness.

Kale is nutrient-dense, providing vitamins A, C and K along with antioxidants that support eye, immune and bone health.

Roasted red capsicum is high in vitamin C and antioxidants such as carotenoids that support immune function and reduce oxidative stress.

Onion, garlic and ginger contain bioactive compounds that may support immune function, digestion and inflammation regulation.

Cumin and coriander seeds contain antioxidants and may support digestive health and metabolic function.