HeartSong Retreat Recipes: Red Lentil & Aubergine Dal This week in the Heartsong kitchen, we’ve been making a gently spiced Red Lentil & Aubergine Dal - wholesome, warming, and really delicious. This plant-based dal is fragrant with curry leaves, ginger, and cumin, it’s a bowlful of comfort that’s easy to prepare and full of goodness. It freezes really well too so a great recipe to use to batch cook some meals in advance. Feel free to swap out the aubergine for any other seasonal veg - courgettes, squash or peppers would all work well. It's definitely a recipe we'll be making again, and including on our retreat menus. Bon appetit!  Total Time: 1 hour Makes: 6 cups (1 cup = 1 serving) Ingredients: 1 tbsp olive oil or avocado oil 1 medium onion, finely chopped 4 cloves garlic, minced 1 tbsp grated fresh ginger 1 tsp turmeric 1 tsp cumin seeds (or ¾ tsp ground cumin) 1 tsp ground coriander 1 tsp smoked paprika 2 bay leaves 8–10 fresh curry leaves (or 1–2 dried, o...