As the leaves start to turn and there’s a chill in the air, it’s time to move onto hearty fare that warms you from the top of your head, down to your toes. Dhal hits the spot!
It’s rich and filling with lots of good stuff like lentils. And so cheap for weekday meals or as part of a weekend banquet.
It last a good 3 or 4 days in the fridge so perfect for reheating after your evening run! Have it with rice or some naan bread, or even as a soup. If reheating, you’ll want to add a tablespoon or so of water as it thickens up as it cools.
Serves 4-5 as a meal
1 large onion, roughly chopped
4 cloves of garlic, minced or finely chopped
2 cm of ginger, peeled and finely chopped
1 teaspoon of ground cumin
½ tsp chilli powder
½ teaspoon turmeric
1 medium to large sweet potato, peeled and cut into large chunks
1 ½ cups of red lentils, rinsed and drained
3 ½ cups of water
½ medium cauliflower, chopped into chunks
3 large handfuls of either washed and drained baby leaf spinach, or normal spinach chopped with large stems removed
Good handful of roughly chopped coriander
- Put a heavy bottomed large pot on a medium heat and add the oil.
- Let the oil heat a little and then throw in the onions. Stir for a few minutes until almost translucent. Add the garlic and ginger and let cook for a minute or so. Then add the spice mix and stir until the onions are coated.
- Throw in the sweet potato and stir until coated.
- Add in the lentils, cauliflower and water.
- Bring to the boil and then reduce heat to low.
- Cook for about 20 mins or until the sweet potato is cooked through.
- Stir in the spinach and cook for another minute or so until wilted.
- Take off the heat and serve with rice or naan bread or even as a soup, topped with coriander and yogurt.