Main Course
Lentil Dahl with Sweet Potato and Spinach served with Rice & Pickled Onions
A weekly staple that is sheer comfort and bursting with flavour
Ingredients
Ingredients
- 30 g oil
- 1 onion
- 4 cloves garlic
- 3 cm ginger
- 1 large sweet potato
- 1 red pepper
- 150 g spinach
- 1 tin coconut milk
- 1 rin chickpeas
- 300 g lentils
- 10 g Cumin
- 5 g Garam masala
- 3 g turmeric
- 1 vegetable stock cube
- 30 g coriander
- Salt and pepper
Pickled red onion
- 1 red onion
- 100 ml apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- 50 mls water
- Optional pickling spices
Method
Method
- Mise en Place: Peel the onion, garlic and sweet potatoes. Deseed and dice the pepper. Peel and grate the garlic, ginger and turmeric. Drain the tinned chickpeas, rinse and set aside.
- Heat 15g oil in the pan. Sauté the onion and garlic with ginger and turmeric low and slow until it is golden and caramelised. This will take about 20 minutes. Add in the cumin, garam masala, chilli and cook out for 3/4 minutes.
- Add in the sweet potato, red peppers and lentils. Cook out for 4-5 minutes. Add in the boullion/stock/bone broth and water and allow it to cook low and slow. 5.After 20 minutes add in the coconut milk and allow to simmer and bubble.
- Pickled Onions: Slice the onions. Place them in the pickling liquor and allow to pickle for about an hour. Before serving add the spinach and chickpeas and warm through.
- Cook, drain and fluff the basmati rice. Spoon the rice onto one side of the plate, spoon the creamy lentils on the next and garnish with pickled onions, a dollop of coconut yoghurt, fresh coriander and some toasted seeds or nuts.
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