WARMING, SPICY LENTIL AND SWEET POTATO DHAL

This dhal is gorgeous and golden thanks to a generous helping of turmeric. Once the aromas fill the air you’ll find it’s not just a pretty face, but also healthy and delicious. It’s a one pot meal, so it’s a breeze to make and great for lunch, dinner or a side dish.

INGREDIENTS

• 1 tbsp coconut or olive oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• Thumb-sized piece ginger, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• 1 1⁄2 tsp ground turmeric 
• 1 1⁄2 tsp ground cumin 
• 1 tsp coriander 
• 2 sweet potatoes (about 400g), peeled and cut into approx. 2cm chunks 
• 600ml vegetable stock 
• 250g red split lentils 
• 80g bag of baby spinach 
• Handful of coriander leaves, plain unsweetened yoghurt to serve. 

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METHOD

• Heat 1 tbsp oil in a wide, heavy- based pan with a tight-fitting lid. 
• Add onion and cook over a low heat for 10 mins, stirring occasionally until softened. 
• Add garlic, ginger and chilli, cook for 1 min, then turmeric, cumin and coriander, and cook for 1 min more. 
• Turn up the heat to medium, add sweet potatoes, and stir everything together. 
• Add lentils, vegetable stock and a couple of pinches of salt. 
• Bring to the boil, then reduce the heat, cover and simmer for 20 mins 
• Stir in the spinach until it wilts. 
• Serve topped with coriander leaves and a dollop of yoghurt. 

Scoop up the glorious flavours with your favourite flat bread and enjoy! 

​Photo from Pinterest