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One of last years favourite recipes...


SPINACH, SWEET POTATO AND LENTIL DHAL

Ingredients

I tbs sesame oil

I red onion chopped finely

1 red chilli chopped

1 garlic glove, crushed

2cm piece fresh ginger, peeled and grated

1 and a half teaspoon turmeric

1 and a half teaspoon cumin

2 sweet potatoes (approx weight 400g)

250g red split lentils

600mls vegetable stock

80g spinach

4 spring onions (for decoration)

Method

Heat sesame oil in a wide deep-based pan with a lid

Gently cook onions for 10 mins until soft and translucent

Add garlic, chilli and ginger and cook for a further 1-2 mins

Add turmeric and cumin and cook for a further 2 mins

Increase heat and add sweet potato (cut into even sized chunks). Stir to coat in spice mixture

Add lentils and 600mls of stock

Add seasoning

Increase heat till it starts to boil then reduce heat add lid and allow to simmer for 20 mins. (Check lentils are soft)

Taste and season if required

Add spinach until wilted on top of the dhal.

Serve with spring onion cut finely

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