VEGAN SPINACH, BUTTERNUT & LENTIAL DAHL

Prep Time:

14 minutes

Cook Time:

40 minutes

Serves:

8

Level:

Advanced

About the Recipe

Spicing up Meatless Mondays this Month with some awesome recipes using freshly delivered delicious fresh produce.

This is my Aromatic, Vegan Spinach, Sweet Potato & Lentil Dahl!

This is the perfect hassle free hearty dinner party dish that will be sure to have your family and friends asking for more. It is also a great dish for those cold wintery nights especially with a drizzle of My Basil Chilli Oil over the top.

Subs or Add ins – Over Sweet Potato? you can switch it out for Butternut Squash, cauliflower or even Aubergines!

Now times to get cooking!

You will need a wide pan with a fitting lid.

Ingredients

·  1 Cup of Jasmine Rice

·  2 1/2 Tablespoons Sesame Oil

·  2 Red Onions (Diced)

·  4 Cloves of Garlic (minced)

·  2 Thumb sized Ginger pieces (grated)

·  1 1/2 Red Chilli (sliced with seeds)

·  3 Tablespoons ground Cumin

·  3 Tablespoons ground Turmeric

·  700g Sweet Potato (diced)

·  500g Red lentils

·  1.2 litre Vegetable Stock

·  140g of chopped Spinach (or Baby Spinach)

·  Salt (to season)

·  Topping - 4 Spring Onions (Sliced)

·  handful of Basil (Torn/ Sliced)

Preparation

·  Place pot/pan on a medium heat. Add in Sesame Oil and allow to heat.

·  Once the sesame oil has heated up, place in diced Red Onion to sauté until soft.

·  While Spices are infusing - spread the lentils on a try and pick out any stones or sand granules.

·  Then rinse the Lentils in a bowl and strain off water 5 times to prevent the lentils from being gritty.

·  Then add in Garlic, Cumin, Turmeric, Chilli and Ginger and sauté for another minute to infuse spices.

·  Add 30ml of the Vegetable stock to deglaze the pan and add in Sweet Potatoes, stirring around until coated in spices.

·  Add in Rinsed Red Lentils, the rest of the Vegetable stock, Salt and Pepper to season. Bring to a boil and then allow to simmer for 20minutes, but stirring every so often to ensure nothing sticks the bottom.

  • Once lentils are tender and potatoes are just holding their shape, add in the Spinach and adjust seasoning as need be.

  • Once Spinach is wilted, remove from heat and top with basil and sliced Spring Onions. (If you would like an extra kick you can top with thinly sliced red chilli's)

  • Serve with Jasmine Rice