Spinach, Sweet Potato and Lentil Dahl : A Winter Classic

"It's the time of year where our bodies are craving nothing more than curling up by the fire with a bowl of soul-warming food that's going to nourish us from the inside out. This dahl could be described as a winter classic,! It's packed with fresh seasonal vegetables and spices to support digestion and immunity, alongside the healthy fats of coconut cream that give you brighter energy, for longer. The best part about this dish is it comes together in half an hour and you can easily double the batch to last a week!" 

Ingredients 
1 tablespoon extra virgin olive oil
1 small yellow (brown) onion, finely diced
1 garlic clove, crushed
1-inch piece of ginger, peeled and finely chopped
½ long red chili, finely chopped
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon garam marsala
1 tablespoon tomato paste
1 x 14 fl oz (400g) can diced tomatoes
1 medium sweet potato, cut into small even chunks
½ cup red split lentils, soaked overnight
1 cup vegetable stock
½ x 14 fl oz (400mL) can coconut cream
1 cup baby spinach leaves

To serve
¼ bunch cilantro (coriander) leaves
Coconut yogurt

Method
1. Heat the olive oil in a large, wide-base pot or pan over medium-high heat. Add the onion and sauté until it begins to soften.
2. Add the garlic, ginger, and chili, continuing to sauté for another minute. Then add turmeric, cumin, and garam marsala. Lightly sauté for 2 - 3 minutes or until fragrant.
3. Add the tomato paste, tomatoes, sweet potato, lentils, stock, and coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer for 20 - 25 minutes or until the sweet potato is cooked. Stir through baby spinach leaves right at the end.
4. Serve topped with cilantro leaves and a dollop of coconut yogurt.

See original recipe here

Need help with weight/measurement conversion, see here

Did you know - Dahl (also spelled dhal, daal, and dal) is essentially a thick South Asian-inspired lentil stew that is often prepared with ghee or clarified butter. There ​is actually a wide range of dahls made from many different types of lentils and other vegetables called "pulses." Dried and split, they are cooked with various spices, meats, and vegetables. Options include red and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas, among others. It's easy to modify a dahl to make it mild or spicy or to create a full dahl-based meal or a side dish.

More to read, including a Spicy Vegan Lentil Dahl here

Dear reader, this blog offers a wide variety of recipe/food ideas, not all may be suitable for YOU. If you may have any food likes / dislikes, allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan