#RecipeSaviours: Lentil Dahl With Roasted Sweet Potato

December 09, 2015

This dish is no children’s tale

This recipe includes an alphabet of vitamins, thanks to its inclusion of sweet potatoes and coriander. Give yourself a vitality boost with this delicious dish. 

Enjoy!

Serves: 4
Time: 20 minutes prep, 25 minutes cooking
Good for: Vitamins A, C and K, folate, fibre and nutrients 

Ingredients

2 garlic cloves, crushed
1 large red onion, cut into wedges
400g sweet potatoes, diced into 2cm cubes
3 tbsp olive oil
1 tsp turmeric
0.5 tsp chilli flakes
1 tsp cumin seeds
200g red lentils
340g rice
1 small handful fresh coriander, roughly chopped
800ml water 

Method

• Heat the oven to 220°C/200°C fan/gas mark 7. Put the sweet potatoes in a small roasting tin, drizzle with two-thirds of the olive oil and season. Roast for 25 minutes, stirring halfway through.
• Meanwhile, heat the remaining olive oil in a large pan. Add the onion, season, then fry over a medium heat for 5 minutes. Stir in the garlic and spices, turn the heat to low and cook for more 2 minutes. Add the lentils and water. Bring to the boil, cover with a lid and simmer for 15 minutes until the lentils are tender.
• Serve the dahl with the sweet potato and rice, sprinkled with coriander.

And that’s that! Bon apetite!

Recipe by Cook With M&S; image courtesy of Cook With M&S





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