Beetroot Dahl

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.