This is one of my true classics and one that once tasted, never forgotten. It lowers cholesterol due to the soluble fibre content of the lentils. This forms a gel like substance in the gut that binds to bile acids that have been released during digestion. 95% of these are usually reabsorbed, but soluble fibre prevents that. As they are made from cholesterol your body has to replenish what has been lost and does that by mobilising cholesterol from circulation and using it to make more bile acids. The end result - lower circulating cholesterol. 

Ingredients:

• 100g red lentils.
• 200ml light coconut milk.
• 400ml vegetable stock.
• 1 large red onion, finely chopped.
• 2 cloves garlic, finely chopped.
• 1 fresh green chilli, finely chopped.
• 2 fresh lemongrass stalks, bruised and halved.
• 2 tbsp extra virgin olive oil.
• Sea salt.

Method:

Bruise the lemongrass stalks with the back of a heavy knife to release the aromatic oils, then halve them.

Heat the olive oil in a saucepan and gently sauté the onion, garlic, chilli and lemongrass with a good pinch of sea salt until the onion has softened.

Add the red lentils and pour in the coconut milk. Simmer for 3–4 minutes.

Gradually add the vegetable stock, stirring occasionally, until all the stock has been incorporated.

Continue to simmer gently for around 20–25 minutes until the lentils have softened and partially broken down into a rich, creamy daal.

Remove the lemongrass stalks, season to taste and serve.