Comfort & Spice Daal
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Prep: 20 mins
Cook: 30 mins
This delicious daal features our spicy twist on traditional Italian pesto. Made with hot chilli, ginger, turmeric, garlic and fresh herbs, it adds warmth and vibrance to this comforting bowl of organic lentils and veg.
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649 kcal
(per portion)
Ingredients you'll need
  • A large handful of coriander or parsley
  • 1 garlic bulb
  • A thumb of ginger
  • A thumb of turmeric
  • 1 chilli
  • 150g brown basmati rice
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 1 vegetable stock cube
  • 1 tbsp daal spices
  • 150g dried red lentils
  • 100g cavolo nero
From your kitchen
  • 5 tbsp olive or coconut oil
  • Sea salt
  • 300ml + 800ml boiling water
  • Freshly ground pepper
Step by step this way
  • 1.

    To make the pesto, roughly chop the coriander or parsley, leaves and stalks. Peel and roughly chop the garlic, ginger and turmeric. Roughly chop the chilli, keeping the seeds in for extra heat.

  • 2.

    Put them in a small processor or blender. Add 4 tbsp olive or coconut oil and a pinch of salt and blitz till smooth. No processor? Finely chop everything and stir together for a chunkier pesto.

  • 3.

    Tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain and tip the rice into a small pan. Pour in 300ml boiling water. Add a pinch of salt. Cover and bring to the boil.

  • 4.

    Turn the heat right down and gently cook for 25 mins till all the water has been absorbed. Take off the heat. Leave to stand, in the pan with the lid on, for 5 mins to finish cooking the rice. It will stay warm in the pan.

  • 5.

    While the rice cooks, peel and finely chop the onion and carrot. Trim and slice the celery stick. Warm a pan over a medium heat for 1 min. Add 1 tbsp oil and the chopped veg. Season with a pinch of salt and pepper. Cook and stir for 5 mins to just soften the veg.

  • 6.

    Crumble in the stock cube. Stir in 1 tbsp daal spices and the lentils. Add 2 tbsp of the pesto and 800ml boiling water. Cover and bring to the boil, then turn the heat down and simmer for 20-25 mins till the lentils are soft and the daal is thick.

  • 7.

    While the daal simmers, finely shred the cavolo nero. Stir it into the daal and simmer for 5 mins to just wilt the leaves.

  • 8.

    Fluff the rice with a fork. Divide between 2 warm bowls. Spoon the daal over the top and serve.

  • Tip

    How to store the pesto The pesto will keep in the fridge for 3-4 days. Or spoon it into an ice cube tray and freeze it in individual portions, ready to add as you cook. It will keep in the freezer for up to 3 months.

  • Tip

    More ways to use the pesto
    • Use just 600ml water in the daal soup recipe to make a thicker daal that’s delicious with basmati rice, yogurt and mango chutney. • Stir it into a chicken and coconut soup with plenty of chopped leafy greens. • Shake it up in a dressing for potato salad.

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