When I was first learning how to cook, I made a lot of ethnic dishes. Why? Because I found they were harder to screw up, which I did a lot of in the beginning. My favourite was Indian dishes. There was always so much flavour and I found them extremely satisfying.
I have come a long way from the early days of learning to cook, setting off fire alarms, burning pots, strictly following recipes and struggling to find my instinct when it comes to putting flavours together or taking a risk. I take a lot of risks in the kitchen now, which is so liberating. But it took me a long time to get here... about 7 years.
But my journey in the kitchen doesn't stop here. I continue to learn everyday about how to grow as a home cook. I read a lot of blogs, watch videos and am constantly inspired to try something new.
Although the nourishment of my body and my family is top priority, one of the biggest motivating factors in cooking is flavour and trying to curb boredom with food. I am always seeking how to add more flavour, pair flavours and spices and how to make a meal truly memorable. After I eat a really delicious meal I will think about it for days. It kinda makes me high.
The funniest thing about this fact is I didn't grow up loving food, being in the kitchen or really even caring about what I ate... as long as it was low fat. And NOW, well I eat all the fat, love food, being in the kitchen and really care about what I eat because I was to feel my best... while eating seriously delicious food.
This dahl is one of the first meals I ever learned to cook. By now it's been modified and beefed up (literally) quite a few notches. It's a comfort food that literally left me feeling warm for days afterwards.
- 3 tbsp coconut oil
- 1 medium onion, diced
- 1 tbsp ground cumin
- 1 tbsp curry powder
- 1 tbsp grated ginger
- 6 cups water
- 2 cups organic red lentils, rinsed
- 4 large organic beef sausages, cooked and sliced into rounds
- 2 cups kales, stems removed and sliced into strips
- 1.5 tsp sea salt
- Over medium heat in a large pot, heat coconut oil. Once melted add onion. Cook for 5 minutes, or until onion is translucent.
- Add cumin, curry powder and ginger to the onions. Stir to make sure onions are well coated, about 1 minute.
- Add water and lentils to the pot. Let water come to a boil over medium, then reduce to medium low. Cook for about 20 minutes or until water has been absorbed.
- Add sausages, kale and sea salt. Continue to simmer for another 20 minutes allowing flavours to mix together.
I served this meal on a bed of baby spinach for low carb but my family loved in a wild rice. This meal is perfect for freezing and is amazing the next day.
What is one of your favourite comfort meals? I would love to hear so feel free to comment below.