Recipe

Lentil Dahl

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Lentil Dahl

Roasted sweet potatoes topped with dahl, toasted coconut flakes, fresh chilli and coriander with a serving of poppadums on the side.




Ingredients to serve 2

  • 2 x sweet potatoes – dice (1cm)
  • ½ tsp x cumin seeds
  • ½ tsp x fennel seeds
  • 1 clove x garlic – peel, grate & chop
  • 20g x fresh ginger – peel & grate
  • ½ x chilli – cut off end, slice finely
  • ½ x onion – peel & chop finely
  • 2½ tsp x Dhal Spice Mix
  • 100g x red lentils
  • 200ml x coconut milk
  • 200ml x water
  • 1 tsp x vegetable stock fonds
  • 50g x Swiss chard – remove stalk, slice (4cm)
  • 5g x coriander
  • ½ x lemon – halve & juice
  • 4 x poppadums
  • 2 tbsp x flaked coconut
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)
  • tin foil (for your pantry)
  • paper towel (from your pantry)

Ingredients to serve 4

  • 4 x sweet potatoes – dice (1cm)
  • 1 tsp x cumin seeds
  • 1 tsp x fennel seeds
  • 2 cloves x garlic – peel, grate & chop
  • 40g x fresh ginger – peel & grate
  • 1 x chilli – cut off end, slice finely
  • 1 x onion – peel & chop finely
  • 5 tsp x Dhal Spice Mix
  • 200g x red lentils
  • 400ml x coconut milk
  • 400ml x water
  • 2 tsp x vegetable stock fonds
  • 100g x Swiss chard – remove stalk, slice (4cm)
  • 10g x coriander
  • 1 x lemon – halve & juice
  • 8 x poppadums
  • 4 tbsp x flaked coconut
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)
  • tin foil (for your pantry)
  • paper towel (from your pantry)

Method

Step 1

Preparation: Preheat oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sweet potatoes: Line a baking tray with tin foil. Lay the diced sweet potato on the tray. Scatter with cumin seeds, fennel seeds, salt and pepper. Drizzle with a little olive oil. Bake for 25 to 30 minutes until golden and cooked.

Step 3

Lentil dahl: Place a few glugs of olive oil in a large frying pan on medium-high heat. Cook the onion with a little salt for 5 minutes. Add garlic, ginger, Dhal Spice Mix and cook for another minute. Add the lentils, coconut milk and water (see quantity in ingredients above). Season with salt and pepper. Cook for 15 minutes. Add the Swiss chard and cook for 1 minute until wilted. Season to taste with lemon juice, salt and pepper.

Step 4

Poppadums: Put a frying pan on high heat. Add enough olive oil to immerse the poppadums. When the oil is very hot, immerse poppadums one at a time into the oil for 2 to 3 seconds until they crinkle and expand. Shake off excess oil and drain on a paper towel until dry and crisp.

Step 5

Flaked coconut: Put a small pan on medium-high heat. Add the flaked coconut to the dry pan and toast for about 2 minutes until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.

Step 6

Serve the sweet potato in a bowl topped with dahl, coconut flakes, chilli (optional) and coriander with a serving of poppadums on the side.