Revisiting a favorite recipe, easy and simple to prepare and really delicious. Serve with a heated chapati or flatbread and a light salad for the perfect evening meal.
Sweet Potato Red Lentil Dal
1 cup red lentils, rinsed and drained
4 cups water
1⁄4 teaspoon turmeric
1 sweet potato, peeled and chopped
3 1⁄2 ounces baby spinach leaves, chopped
Large handful of fresh cilantro leaves, chopped
3 cups brown basmati rice, cooked
Roasted peanuts (optional)
2 tablespoons coconut oil
2 teaspoons cumin seeds
1 medium onion, chopped
3 garlic cloves, finely diced
1 teaspoon finely grated fresh ginger root
1 teaspoon curry powder
1 red chili, finely chopped or 1/2 teaspoon cayenne pepper (optional)
sea salt to taste
1. Place the lentils in a large saucepan with the water, sweet potato and turmeric. Bring to a boil. Skim off any foam that forms on the surface.
2. Lower the heat and cook gently for 20 minutes, stirring occasionally. Add the spinach and half the cilantro, stir and cook for 8-10 minutes.
3. Heat the oil in a small frying pan and when hot add the cumin seeds and cook until deep brown. Add the onion, ginger, garlic and red chili cooking until just tender, about 3 minutes. Ad the curry powder and cook another one minute or until toasted.
4. Continue to cook over medium heat for 2-3 minutes, then add this mixture into the lentils. Pour a small amount of water into the skillet to wash and gather remaining flavor and then add this to the lentils. Stir to mix well, season with sea salt. Serve over basmati brown rice and top with extra cilantro and roasted peanuts.