This plant based, gluten free one-pot wonder counts as 3 of your 5-a-day!
You can't go wrong with this easy to cook fibre packed iron-rich, low-fat, low-calorie dish that also freezes really well.
This dish can be cooked either on the hob or in the oven.
Serves 4 people
INGREDIENTS:
tbsp oil
Large red onion, finely chopped/pureed
4 garlic cloves, crushed
1 thumb-sized piece ginger peeled and finely chopped
1 or 2 red chillies finely chopped
tsp ground turmeric
tsp ground cumin
2 sweet potatoes, cut into even chunks
250g red split lentils (washed)
800ml vegetable stock
150g bag of spinach
4 spring onions sliced for garnish
METHOD:
Heat 1 tbsp of oil in a wide-based pan that will take a tight-fitting lid.
Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
Add your crushed garlic with your finely chopped thumb-sized piece of ginger and finely chopped red chillies, cook for one minute, then add the ground turmeric and ground cumin and cook out your spices for one minute more.
Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
Tip in 250g red split lentils, approx 600ml of the vegetable stock and some seasoning (you can add more liquid if required).
Bring the liquid to the boil, then reduce the heat, cover and cook, stirring occasionally, for 20 mins until the lentils are tender and the potato is just holding its shape. Or even better pop on the lid and bang it into the oven at 160 degrees.
Taste and adjust the seasoning, then gently stir in the spinach.
Once wilted, top with sliced spring onions.
This dahl is lovely served with just a flatbread, cauliflower rice or even quinoa.
Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox snack.
