Turmeric and Ginger Dahl: detox and cleanse.

Difficulty: Easy

Take to work: Yes

Store in fridge: 1 week

Store in Freezer: One month

The combination of ginger, turmeric and lemon make this dish an immune-boosting and detoxing superstar. It’s such an easy and nourishing meal that’s perfect for a lazy mid-week dinner, and is great to take to work for lunch the following day. Lentils are packed with protein, dietary fibre and antioxidants and unlike legumes, they don’t need to be soaked before cooking, which means you can have this dish on the table in under half an hour.

Makes 2 serves


1 cup (200g/7oz) toor or split mung/moong dahl (both are varieties of yellow lentils)
3 cups (750mL/25fl oz) water
1 chilli
1 tbsp grated fresh peeled ginger
1 tsp ground turmeric (you can use fresh turmeric if you prefer)
Pinch of salt and black pepper
2 tsp grated lemon zest
Coconut milk – 200ml
Juice of half a lemon

To serve: Coriander and steamed broccoli


Place the dahl, water, fresh ginger, turmeric, chilli, salt and pepper, lemon zest, coconut milk in a saucepan and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 25 minutes or until the dahl is soft
Add the lemon juice and stir through the dahl
Serve with some steamed vegetables and garnish with a little extra lemon zest

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