Vegan Red Lentil Dhal

Day 16 of  World Vegan Month.

We eat lots of fresh seasonal organic food, so the ingredients are often similar for a few weeks - we are using a butternut squash and kale from the vegetable garden here at Cotna and all the other veg is from Riverford.

We fried onions, garlic, ginger and butternut squash with soy sauce and dried spices - cumin, coriander and mustard seeds.

We added kale and savoy cabbage, while at the same time cooked up the red lentils...

They look dreadful...Hahaha!
We decided to add some soya cream, which made it look strange - but it tasted great, especially once all the veg was added.

We served it up with brown basmati cooked with turmeric.

And as you can see, Sime really enjoyed it!

Here's Our Curry Recipe from a previous post, if you are interested in making a similar dish.


Love Kay and Sime xx


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