1 thumb-sized piece ginger peeled and finely chopped
1 or 2 red chillis finely chopped
2 tsp ground turmeric
2 tsp ground cumin
2 sweet potatoes (medium to large) cut into even chunks
250g red split lentils (washed)
800ml vegetable stock (hold approx. 200ml back and add as appropriate)
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 1 min, then add the ground turmeric and ground cumin and cook out your spices for 1 min 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 into the oven at 160 degrees for about 40 minutes
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 naanflatbread, 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. Enjoy
