Dal With Roasted Fennel

Every home in India has its very own version of Dal.  Some favour red lentils, as I do, with a garlic and ginger base which give it a yellow colour.  Some add tomatoes for a brighter colour.  This dal is boldly spiced, very more-ish and the ultimate healthful comfort food.  The roasted fennel garnish provides a sharp contrast to the smooth lentils.  This recipe is great for your skin, nails and hair.

1 tsp. rapeseed oil
1 tsp. mustard seeds
1 red onion, finely chopped
1 garlic clove, finely chopped
a large thumb of ginger, grated
150g red lentils
1 carrot, finely diced
2 celery sticks, finely diced
1 bay leaf
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground turmeric
600ml vegetable stock
1 fennel bulb
1 tsp. dried chilli, crushed
Grated zest and juice of 1 lemon
A handful of fresh coriander, finely chopped
3 ripe vine tomatoes, roughly chopped
Himalayan Pink Salt and black pepper

1. Preheat your oven 200C/Fan 180C.  Line a baking tray with greaseproof paper.
2. Set a large saucepan on a high heat.  Add the oil and then the mustard seeds and cook for 2 minutes.  Add the onion and cook on a high heat until slightly browned.  Str in the garlic and given and cook on a high heat, stirring for 2 minutes.
3. Add the lentils, carrot , celery, bay leaf, spices and stock.  Season with Himalayan salt and black pepper. Bring to the boil, then turn the heat to low and simmer for 20 minutes until the lentils have completely broken up, stirring occasionally.
4. Meanwhile, cut the root or core out of the fennel bulb, then thinly slice lengthways.  Spread the fennel slices on the baking tray and sprinkle with the chilli flakes, lemon zest, salt and pepper.  Roast int eh heated oven for approx. 15 minutes and set aside.
5. Once the lentils are cooked, removed the bay leaf and add a squeeze of lemon juice and the coriander. Blitz with a hand blender.  Don't over blend as you aren't looking for a completely smooth consistency.
6. Serve the dal in a bowl with the roasted fennel and chopped tomatoes on top.