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.
Time: 20 minutes prep, 25 minutes cooking
Good for: Vitamins A, C and K, folate, fibre and nutrients
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
1 small handful fresh coriander, roughly chopped
• 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