Spring Dahl

Spring Dahl served in a blue bowl on a wooden table
  • 4 servings
  • 40 minutes to prepare
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Ingredients

  • Olive oil
  • 1 sweet potato, peeled and large dice
  • 1tsp chilli flakes
  • 1tbsp turmeric
  • 1tbsp ground cumin
  • 1 cinnamon stick
  • 50g desiccated coconut
  • 2 garlic cloves, crushed
  • 5cm ginger, peeled and grated
  • 1 cauliflower, cut into florets
  • 750ml vegetable stock
  • 1 pack cooked puy lentils
  • 100g spinach leaves
  • 100g dairy free coconut yoghurt
  • Salt and pepper
  • Serving Suggestion
  • Coriander leaves
  • Nigella seeds

Instructions

The beauty of this gorgeous spiced Spring Dahl is that you can create it using any veggies that you wish.

Method

  1. Heat the olive oil in a large sauce pan over a medium heat. Add the sweet potato and cook for 5 minutes.
  2. Add the spices and desiccated coconut and cook for 1 minute.
  3. Add the garlic, ginger and cauliflower and cook for 1 minute.
  4. Add the vegetable stock, bring to the boil then reduce to a simmer. Simmer for 5 minutes.
  5. Add the lentils and simmer for 10 minutes.
  6. Add the spinach and cook for a further 5 minutes.
  7. Remove from the heat, discard the cinnamon stick and stir through the coconut yoghurt. Season to taste.
  8. Spoon into serving bowls and garnish with coriander leaves and a sprinkling of nigella seeds.

Chef’s Tip

To make this into an autumnal dahl swap the cauliflower for a butternut squash, peeled and diced.

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