Red Lentil Dhal With Sea Aster, Common Orache and Sea Beet

1 medium onion (red or white) 

3 cloves garlic

2 teaspoons fresh grated ginger root

1 tsp tumeric

1 tsp cumin

1 teaspoon dried chilli flakes

1 tablespoon ribwort plantain seeds removed from heads

1 tablespoon sea arrowgrass removed from heads

Handful common orache

Handful sea beet

Handful sea asters

1 tablespoon tomato puree

1 tin coconut milk

1 tablespoon red pepper puree

1 teaspoon honey

Vegetable oil

4 lime leaves (ground)

4 curry leaves (ground) 

1/2 cup Vegetable Stock

1 potato, peeled and diced

1 cup red lentils 

1. Finely slice onion and sautee in pan until translucent.
2. Add finely chopped garlic cloves, ginger, cumin, tumeric, chilli, plantain seeds, sea arrowgrass seeds, ground lime and curry leaves, stir well.
3. Add tomato puree, red pepper puree, honey, coconut milk, potato, red lentils, salt to taste and stock. Bring to the boil then turn to a simmer. Stir continuously.
4. Lentils and potato will take about 25 minutes to cook, so about 10 minutes towards the end, add your greens. 
5. Garnish with a few extra sea arrowgrass and ribwort plantain seeds.
6. I served mine with a gluten free nut loaf which complimented it beautifully (recipe coming soon).  

Ribwort Plantain Seed Heads 

Sea Arrowgrass Seeds 

Common Orache 

Sea Aster

Sea Beet