• Kate

Sweet potato, red lentil and spinach dahl


1 Teaspoon Cumin 1 Teaspoon Turmeric 1 Teaspoon Garam Masala 1 Teaspoon Cayenne Pepper 1 Teaspoon Coriander 1/2 Teaspoon Ground Cinnamon 1/2 Teaspoon Cumin seeds

You can lower/increase spices depending on taste or use 2 tbsp of medium curry powder instead of the above mix for ease.

1 Onion chopped 1 Tablespoon coconut oil 1 Red chilli chopped

3 cloves of garlic, crushed & chopped 1 large Sweet Potato chopped 1 cup Red Split Lentils 4 cups of chicken bone broth or vegetable bouillon 1 Tin Chopped Tomatoes 2 Handfuls of Baby Leaf Spinach

In a large saucepan, sauté the onion, chilli and garlic, add the sweet potato, tinned tomatoes, bone both or bouillon and the lentils (make sure they have been cleaned well). Cover and simmer for 10 mins, add the spice mix or curry powder and stir well. Leave to simmer for another 10 – 15 minutes or until the dahl has thickened and the sweet potato is soft. Once it is cook, take off the heat, mash slightly with a potato masher, add the spinach and stir gently so it wilts. Serve with brown rice and a sprinkle of chopped fresh coriander.

Serves 4 - This recipe is another good one to double up the ingredients and freeze half for another day.


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Kate Bevan Wood

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kate@ahealthyhome.co.uk

 

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