Red Lentil Dahl

This is the perfect dish for those chilly autumn nights! It's been getting so cold here and as a result, I've been craving more warming dishes like soup, stew, curry and dahl.

Ingredients

(Serves 4)

1. 1 cup red lentils

2. 1 sweet potato

3. 2-3 carrots

4. 3 cups vegetable stock (1 vegetable stock cube stirred with 3 cups boiling water)

5. 1 tin coconut milk

6. 1 onion

7. 3 cloves garlic

8. Thumb sized piece of ginger

9. 2 red chillies

10. 2 tbsp tomato puree

11. 1 tbsp maple syrup (or sweetener of choice)

12. Juice 1/2 lemon

13. 1 tbsp curry powder

14. 1 tsp chilli flakes

15. 1/2 tsp turmeric

16. 1 tbsp hot sauce (optional - if you like it spicy)

17. Salt/pepper

Optional Serving extras

1. Brown rice

2. Handful of spinach

Instructions

1. Start by cooking the rice - if you are pairing this dish with rice.

2. Chop the onion, garlic, chilli and ginger and place to the side.

3. Chop the carrots and sweet potato and place to the side. I like chopping everything first before I start.

4. Add around 1 tbsp of olive oil to the pot and cook the onion, garlic, chilli and ginger until it turns translucent. Then add in the carrot and sweet potato.

5. Add in the curry powder, turmeric, chilli flakes, salt/pepper and stir the veggies so they soak up the flavor. You may need to add some water so it doesn't stick to the pot.

6. Now add in the vegetable stock, coconut milk, tomato puree, maple syrup and lemon juice. Bring it to a boil and then add in the red lentils.

7. Turn down the heat and let it simmer for around 20 minutes (stirring occasionally) until the dahl has thickened up and the sweet potato has softened.

8. If you think it needs a bit more spice, then add in more chilli flakes and hot sauce.

9. Once it is done cooking, pair it with some rice and spinach or have it on its own!

#redlentildahl #vegan