A gentle recipe for comfort, calm, and mindful living. As the days shorten and the air sharpens, November invites us to rest, reflect, and nourish ourselves from the roots up. This easy red lentil dahl brings warmth and balance to your table simple, soothing, and full of quiet goodness. Rooting Back into Balance The days shorten. The air sharpens.November asks us to follow the example of nature: to bring nourishment back to our roots. This season isn’t about rushing to do more. It’s about coming home to the basics: rest, hydration, nourishing food, and moments of joy. These small, consistent acts of care become the foundations of balance. With less light around us, we’re invited into reflection. To pause. To notice what feels comforting, what needs tending, and where we can gently replenish our reserves. Lentil Dahl (serves 4) You will need: 200 g red split lentils, rinsed well and drained 1 onion, chopped 2 garlic cloves, minced 1 thumb-size piece fresh ginger, grated 1 tsp turmeric ½ tsp cumin ½ tsp garam masala (optional) 1 × 400 ml can chopped tomatoes 400–500 ml vegetable stock 200 ml coconut milk (or extra stock) Salt and pepper to taste Spinach or