Sweet Potato & Turmeric Dhal
A bowl of dhal is one of my favourite comfort foods, it’s so nourishing and warming like being wrapped in a cashmere blanket. The base of all dhals are lentils, they come in many different colours and varieties and are loaded with fibre, protein and a variety of vitamins and minerals.
Lentils are high in prebiotic fibre which helps support our gut health. They are also rich in folate and potassium making them a great choice for the heart, managing blood pressure and cholesterol levels. They are also a source of energising iron and vitamin B1 which helps maintain a steady heart beat.
Lentils are a low GI food which slow the rate of which the energy they supply is released into the bloodstream. This helps improve blood sugar management and the high fibre content also makes them very filling which helps keep you feeling fuller for longer.
Ingredients
2 sweet potatoes, cut into 2inch chunks
250g red lentils
1 red onion, diced
2 cloves of garlic, grated/crushed
2 red chillies – 1 finely diced, 1 sliced for decoration
1 heaped tbsp freshly grated ginger
1½ tsp ground cumin
1½ tsp ground turmeric
750ml-1litre vegetable stock
½ tsp sea salt
1 tbsp Tamarind paste
3 Spring onions, sliced including the edible green parts
1 small bunch of coriander
INSTRUCTIONS
Get all your ingredients prepared before you start the cooking process.
In a large heavy based pan (with lid) heat 2 tbsp coconut or olive oil and sweat the onion until soft and translucent, about 5mins
Add the garlic, ginger and chilli and cook for a further 2 minutes
Then add the spices and cook for a further 1 minute
Turn up the heat slightly and add the sweet potatoes stirring thoroughly so they are well covered in the spices
Tip in the lentils, pour in the stock and sea salt, stirring well.
Bring to the boil, reduce the heat, cover with the lid and cook for about 20minutes or until the lentils are tender and the potatoes are cooked but still holding their shape.
Gently stir in the tamarind paste and taste.
Adjust seasoning and ladle into bowls topping with spring onions, fresh coriander and sliced chilli
