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Lentil Dahl
INGREDIENTS
- 6¾ cup Canned Brown Lentils
- 1 cup Coconut Yoghurt
- 4 cup Crushed Tomato
- 5 cup Spinach
- 1 medium Brown Onion
- 2 tsp Cumin
- 2 tsp Turmeric
- 2 tsp Mild Curry Powder
- 2 clove Garlic
- 2 pieces Ginger
- ½ tsp Black Pepper
- ½ tsp Cayenne Pepper
- 1 tsp Extra Virgin Olive Oil
- 1 serve Salt
- 1⅓ medium Sweet Potato
METHOD
Step 1
Finely dice the sweet potato and brown onion. Mince the garlic and finely dice the ginger. Drain and rinse the lentils.
Step 2
Heat the extra virgin olive oil in a large saucepan, then add the onion, garlic and ginger.
Step 3
Cook for a few minutes, until the onion is translucent, then add the crushed tomatoes, sweet potato, lentils, cumin, turmeric, curry powder, black pepper, and cayenne pepper.
Step 4
Stir, then bring to a gentle simmer, adding some water if needed to achieve a thick texture.
Step 5
Simmer stirring occasionally for approximately 30 minutes, or until the potato is softened but still holding shape.
Step 6
Reduce the heat, then add the spinach and stir through the lentil dahl until wilted.
Step 7
Remove from the heat and allow to cool slightly. Season with some salt to taste.
Step 8
Divide into 4 serves, top each with a dollop of coconut yoghurt, then dig in!
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