Given our focus is on both cruelty-free beauty and healthy living, we thought from time-to-time we’d share some of our favourite recipes. I’m going to start with eggplant and lentil dahl.
I’m no expert on nuturition and I’m certainly no saint when it comes to food – I can be known to opt for a bowl of Coco Pops for dinner rather than chopping up vegetables – however I do try to stick (as much as possible) to a couple of simple food rules:
1 – eat what you want, but in moderation
2 – cook it yourself from real ingredients.
Although this might seem a little on the ‘mung bean’ side of recipes, let me actually assure you that eggplant and lentil dahl is super yummy! Its also one of my favourite ‘go to’ recipes when I want something simple to cook.
- 1 large onion
- 1 eggplant
- 1 cup red lentils
- 1 tin coconut milk
- 1 tin crush tomatoes
- Olive oil
- 2 tsp mustard seeds
- 2 tsp ginger
- 2 tsp tumeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp ground coriander
- Naan bread or roti
- Brown rice or quinoa
- Chop onion.
- Heat olive oil in a large sauce pan and cook onion until it starts to soften.
- Add all of the spices to the pan and heat through.
- Chop the eggplant into small cubes and add to the pan – I find I normally need to add a little more oil at this stage.
- Stir to combine all ingredients.
- Add lentils, coconut tomatoes and a cup of cold water to the pan.
- Add in a sprinkle of salt.
- Bring to the boil then reduce to simmer and cook until lentils are tender – about an hour.
- Stir from time to time – you might need to add some extra water.
My favourite is to have it by itself with some naan bread tzatziki. You could also serve with brown rice or quinoa.
I always make much more than I need and then put the leftovers into serving size Tupperware pots to freeze. Perfect for nights when I get in late from work and don’t feel like cooking.