Coconut Lentil Dahl

1. Add lentils to a strainer and rinse under wanter until the water runs clear. Set aside.
2. Preheat oven to 180°C.
3. Wash and roughly dice sweet potato into large chunks. Place on a tray and roast in the oven for 20-30 minutes until golden brown. Prepare dahl while roasting.
4. In a saucepan over medium heat, add the ghee, onion and garlic. Once softened, stir through the curry leaf and chilli.
5. Stir in the coconut milk, water, lentils, diced tomato, curry powder, cumin, turmeric and ginger. Bring to a low simmer, stirring occasionally. If it appears to be absorbing liquid too quickly, add a little more water. Cook for 30 minutes or until lentils soften.
6. Add salt and a squeeze of lemon to taste. Stir through spinach and remove from heat. The spinach will soften off the heat.
7. Serve the dahl with the roasted sweet potato on top. Enjoy with with fresh lemon and naan.

1 medium sweet potato
250g organic red split lentils
1 tbsp organic ghee
1 onion
3 garlic cloves
1 curry leaf
1 fresh red chilli, diced
400ml organic coconut milk
1 cup water
1x 400g tin organic diced tomato
1 tbsp organic curry powder
1 tsp organic cumin powder
1 tsp organic turmeric powder
1/2 tsp fresh ginger, grated
Pinch of salt
2 large handfuls baby spinach

This vegetarian, red lentil dahl is quick cooking and ideal for a mid-week meal. Fragrant, flavoursome, and packed with protein for a meal you can feel good about.

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