Protein-packed dahl with cashew cream

To Serve:

• 1 slice of bread per person (whole grain, naan, or sourdough) or 80 g cooked quinoa

Complete Preparation:

1. In a saucepan, sauté the onion with a drizzle of oil and a pinch of salt over medium heat until it starts to caramelize (about 5-10 minutes). Add the garlic and ginger and cook for another 2-4 minutes until fragrant.

2. Stir in the spices, adding a bit of oil if needed to prevent burning. Cook for 1 minute, then add the tomato paste and peeled tomatoes (crush them by hand or with scissors).

3. Add the rinsed lentils and chickpeas, mixing well to coat them in the tomato-spice mixture.

4. Pour in the vegetable broth and nutritional yeast. Bring to a boil, cover, reduce heat, and let simmer for about 20 minutes, stirring occasionally to prevent sticking. Add more water if necessary.

5. Once the lentils are tender, stir in the tamari and lemon juice. Taste and adjust seasoning if needed (salt, spices, etc.).

6. Serve the dahl in bowls, topped with a dollop of cashew cream, fresh coriander, and a sprinkle of nigella seeds. Enjoy with bread, naan, or quinoa.