Serves 3-4
Dahl is such a warming and flavoursome meal, perfect for brunch, lunch or dinner. The combination of spices pack it with flavour and the sweetness of the sweet potato adds a tasty flavour contrast.
I’ve made this using beetroot juice which makes it a fantastic colour and brings an earthy, rich and slightly sweet flavour.
Lentils and chickpeas are both great plant based sources of protein and I have included both, so this meal is a fantastic source of protein.
Ingredients
1 white onion, finely chopped
3 garlic bulbs, finely chopped
2 inch ginger, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 1/2 tbsp curry powder
1 tsp ground turmeric
150g red lentils
1 sweet potato, cut into 1/2 inch chunks
1 courgette, cut into 1/2 inch chunks
1 tin of chickpeas (400g)
500ml beetroot juice
1/2 lemon, juice
step1
Heat a large frying pan on a medium temperature, with a tbsp of oil. Add the onion and place the lid on. Sweat for 5-8 minutes, until they begin to turn translucent.
step2
Add the garlic and ginger, fry for 3-4 minutes. Add the spices and stir through for 1 minute.
step3
Mix through the lentils, vegetables, chickpeas and pour over the juice. Bring to the boil, reduce temperature to a steady simmer and leave for 20 minutes, stirring occasionally.
step4
Check the vegetables, they may need another 10-15 minus depending how chunky they are. Add the lemon juice and season, cook for a further 5 minutes. Serve alone or with rice or pitta breads.
Notes
- If you want a little less beetroot. You could substitute the beetroot juice for stock or coconut milk. Or, use half of the juice with half stock or milk.
- The vegetables that I have used work really nicely in the dahl, but you could swap for others such as peas, carrots, broccoli or greens.
- If you like an extra kick, add a fresh chilli or flakes when you add the spices.