Sweet potato & Coconut Lentil Dahl
This is one of our favourite dishes to make. It’s hard to beat a Dahl when you’re looking for a wholesome dish to treat yourself to for dinner.
Takes
Serves 8
Ingredients
- 500 g dry green lentils
- 1 x400g tin coconut milk
- 1 x400g tin chopped tomatoes
- 1 red onion
- 2 garlic cloves
- ½ thumb-sized piece of ginger
- 1 large sweet potato
- 1 large carrot
- 1 tsp salt
- 4 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp sweet paprika
- 4 tbsp tamari/soy sauce
- Juice of 1 lime
- 10 cherry tomatoes
- 1 pak choi
- 1.5 litres of water/veg stock
Instructions
- Peel and finely chop onions (we used red simply for colour but regular onions work just as well).
- Heat a non stick pan on medium heat. Once it is hot add the chopped onion and stir occasionally cooking for about 3-4 minutes. If it starts to stick, add a little water and 'deglaze' the pan with the back of your wooden spoon.
- Finely chop the garlic and grate the ginger and add to pot. Rinse the dried lentils very well and set aside.
- Slice your sweet potato and carrot into medium size pieces and add to your pan along with 1 teaspoon of salt.
- Add your four measured spices into the heated mixture and stir it around for 1-2 minutes. Add the lentils and mix well.
- Next up, the sauce. Pour one tin of coconut milk, one tin of chopped tomatoes, and the rinsed lentils into the pan, stir all the ingredients together and cook for 2 minutes.
- Add in 1.5 litres of water/veg stock, 4tbsp of tamari (or soy sauce) and the juice of one lime.
- Bring your pan to the boil and lower to a simmer for 30-40 minutes, stirring every now. Check that the lentils are fully cooked, they should be soft and not a have a 'bite' to them.
- Finally, to make this dish vibrant looking and to add even more nutritional value, chop one head of pak choi and cut the cherry tomatoes in half, add both to your pot and mix well. Serve with toasted pittas and enjoy!
Do you put a lid on the pot while simmering?