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LENTIL DAHL 💚
I’ve been batch cooking again, this time, making a big pan of the most fragrant dahl - packed with lentils, sweet potatoes and spinach 👌💯😍
Ingredients
2 tspn turmeric
2 tspn garam masala
2 tspn nigella seeds
2-3 white onions, diced
4 garlic cloves, crushed
2 medium sweet potatoes, peeled and cubed
400g red lentils
1 tin chopped tomatoes
1 tin coconut milk (@coconutmerchant ). 2 tbspn @marigoldhealthfoods nutritional yeast
1 tbspn tomato purée
1 litre vegetable stock
200g spinach
1 lime, juiced
Method
- fry the spices in a deep bottomed pan with a little oil or spray oil until toasted and fragrant
- Add the onions and gently fry until softened
- Add the garlic and fry for another couple of minutes
- Add the chopped sweet potatoes, lentils, tinned tomatoes, coconut milk, tomato purée, nutritional yeast and vegetable stock. Stir to mix everything and simmer on a medium heat for approximately 20 minutes until the sweet potatoes have softened and lentils thickened
- Add the spinach and stir gently to combine
- When the spinach has wilted, Check the seasoning and add the lime juice
Serve for dinner with coconut yoghurt, fresh coriander and red chilli and/or divide into containers for another night or to freeze 🙌🥰
This made approximately 5 large servings
Approximate macros per portion:
490 calories
23 P
56 C
15 F
What do you like to serve your dahl with?
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