Lentils, like chickpeas, are your best friends when it comes to meeting your daily 30g fibre goal and lifting your mood. Sweet potato adds a juiciness along with a boost of antioxidants, reducing inflammation. And being high in fibre it also feeds a healthy gut microbiome. Michael and I both love dhal. It also makes a perfect side dish for curry.
3 tbsp extra virgin olive or rapeseed oil
2 medium onions, peeled and finely chopped
1½ tbsp medium curry powder
2 tsp ground turmeric
25g fresh root ginger, peeled and finely grated
225g dried red split lentils
1 large sweet potato, around 300g, scrubbed and cut into roughly 2.5cm chunks
400g can organic coconut milk
100g young spinach leaves or 150g frozen spinach
sea salt and black pepper
juice of 1 lime or ½ lemon
freshly chopped coriander, to serve
1. Heat the oil in a large saucepan and gently fry the onions for 5 minutes or until softened, stirring regularly. Add the curry powder, turmeric and ginger; cook for 1 minute more, stirring.
2. Add the lentils, sweet potato, coconut milk, spinach and 600ml cold water. Bring to a gentle simmer and cook for 20-25 minutes, or until the lentils are very soft, stirring regularly and more frequently towards the end of the cooking time. Add a little extra water if needed.
3. Season with salt, pepper and lemon or lime juice to taste. Ladle into warmed bowls and serve topped with the coriander.
Food styling by Clare Lewis. Styling by Sue Radcliffe.