Lentil, Sweet Potato & Spinach Dahl
Serves: 2
Time: Approx 45 minutes
Ingredients
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1-2 tsp oil
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1 onion, finely diced
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1 tsp ground turmeric
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1 tsp fenugreek seeds
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1 tsp mustard seeds
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1 tsp ground coriander
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2 tsp cumin seeds
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1/2 thumb sized piece of fresh ginger, grated
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Pinch of hot chilli powder (or as desired)
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1 large garlic clove, finely sliced
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80g red lentils, washed
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Approx 150ml fresh cold water
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175g sweet potato, peeled & cut into small cubes
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1 can of low fat coconut milk
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Two large handfuls of spinach, washed
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1 handful of fresh coriander, washed
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Salt and pepper
Method
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Heat the oil in a saucepan.
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Fry the onion until soft and translucent.
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Add the spices and garlic and fry for a further minute (ensuring they do not burn).
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Add the lentils, coconut milk and water.
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Bring to the boil and boil rapidly for 10 minutes.
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Turn down the heat, add the sweet potato and simmer for about 25 minutes or until the potato is soft (if the dahl looks a little too thick or dry, add a little more water)
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Once cooked, stir through the spinach and coriander until wilted and season to taste.
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Serve with some rice or naan bread.