Get down with delicious dahl!
Monday, May 2016
Are you down with dhal? This delicious one-pot dish with Indian origins is simply perfect for the cooler months! The plus side of cooking with pulses is that they’re high in fibre, packed with good protein, low in calories, basically fat free, easy on the budget, and quick and easy to cook! Oh, and they’re tasty too!
(Vegetarian and vegan friendly too - hello Meatless Monday!)
Dhal with spinach and sweet potato
- 1 Tbsp sesame oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1 piece ginger approx. 5cm long, peeled and finely chopped
- 1 red chilli, finely chopped
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 2 medium sweet potatoes, cut into chunks
- 250g red split lentils
- 600ml vegetable stock
- 80g baby spinach leaves
- Thai basil, to serve
- Heat oil in a large pan; add the onion and cook over a low heat for 10 mins or until softened. Add the garlic, ginger and chilli, cooking for 1 min before adding the spices and cooking again for 1 min.
- Add the sweet potato, turn the heat up to medium and stir to coat the potato in spice mixture. Add the lentils and stock and bring the liquid to boiling point before reducing the heat again. Cover with a lid and cook for 20 minutes or until the lentils are tender.
- Stir in the spinach leaves.Once the spinach leaves have wilted, remove from heat – and serve topped with torn thai basil leaves. Enjoy!