plant based

Sweet Potato & Coconut Lentil Dahl
Plant Based

Lentil Dahl with Sweet Potato and Spinach served with Rice & Pickled Onions 

Comfort and Spice Lentil dahl is something relatively new to alot of us. Simply, it is red lentils slowly cooked with some classic Indian spices in a creamy, tomato based sauce. I love the addition of peppers, sweet potatoes and spinach to bulk it out a little and add interest. Serving it with rice is very traditional and I think me addition of the pickled onions is genius. In order for a dish to taste delicious it must have interest and balance. It must combine a little heat, with a little creaminess, some savoury salty notes and then a little ping of sharpness and brightness which comes here from the pickled onions and the the fresh coriander. Honestly don’t skip the pickled onions, they make it.  As a family, we are eating in a modern, more conscious way now. We are eating much more plant based options, the kind that you don’t even realise you are missing the meat.  I love to use this dahl in a couple of ways. Like here, served with rice and pickled onions . You could add some roast chicken thighs or prawns too.  The other way we have them and this is the kids favourite is as a stack or a tower. Poppoadoms ( only 37 calories each, insane crunch and the kids think I am giving them crisps for dinner), topped with the lentil dahl, crispy  fried halloumi cheese ( EPIC) and then topped with the coconut yogurt, pickled onions and coriander. I have a reel over on my instagram for for this one. I hope you love these too.  Oh sorry, I should have mentioned, this dahl is excellent cold the next day for a work lunchbox mixed with fresh salad leaves.    A weekly staple that is sheer comfort and bursting with flavour