This is the first in a series of various recipes to assist thorough seasonal change and healing foods for certain conditions.
This recipe nourishes qi, your digestion and grounds you while processing internal congestion and also stimulates the function of the Lungs; the various spices provide movement and warmth to the body.
Note – do not eat this therapeutically if you are excessively hot.
For more information about Seasonal Eating check out our blogs on lifestyle.
Lentil Parsnip Dal
Preparation Time – 10min
Cooking Time – 45min
2 medium parsnips
4 tablespoons oil
1 teaspoon tumeric
½ cup water (with parsnips) & 1 litre water (with lentils)
230 grams red lentils
1 cinnamon stick
4 cardomon pods
2 teaspoons ground coriander
2 teaspoons ground cumin
2 cloves garlic
Juice of one lemon
Salt and pepper
Fresh corriander to garnish
Gently fry the parsnips with tumeric in 2tbls oil until they start to soften and reduce in size. Add aprox 1/2 cup water, bring it to boiling and let the steam soften the parsnips a little more. Stir frequently.
Add the lentils with the bayleaf and cinnamon stick and the rest of the water. Bring to boil, simmer and cook for 30min or until tender.
Meanwhile fry the spices for 2 minutes in 2 tbls oil and add the onion and garlic, cooking for 10min until well softened. Stir to avoid burning. When the lentils and parsnips are done, mash or blend them together and stir in the onion spice mixture with lemon juice to taste. Allow it to sit for a couple of minutes in a covered pan, removed from the heat for the flavours to seep in. Season with salt and pepper. Garnish with fresh coriander and serve with rice and vegetables.
Disclaimer – Please note food recommendations can change depending on illness and/or constitution. If you are suffering from illness or are unsure please always check with your practitioner to confirm the types of foods you may individually need.
Leggett, D, 1999, Recipes for Self-Healing, Meridian Press.