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Delicious & Healthy Recipes

Red lentil dahl with sweet potato

Ingredients

Ingredients (serves 4):

1 cup (200g) red lentils, rinsed

1 sweet potato, chopped into 2cm pieces

1 red onion, halved, finely chopped

3 garlic cloves, finely chopped

½ long red chilli, seeds removed, finely sliced

2 tablespoons mild curry powder

2 tablespoons tomato paste

½ cup (150g) low-fat thick Greek-style yoghurt

2 spring onions, finely chopped

2 tablespoons chopped mint leaves, plus extra leaves to serve

Fennel seeds to serve

Instructions

Method:

Combine lentils, sweet potato, red onion, garlic, chilli, curry powder, tomato paste and 1 teaspoon salt in a saucepan with 3 cups (750ml) water.

Bring to boil over medium-high heat, then simmer uncovered, for 15 minutes or until sweet potato is tender and lentils are soft and porridge-like. If it’s too soupy, increase the heat and cook a little longer; if it’s too thick, add a dash of water.

Combine yoghurt, spring onion and mint, then season well.

Serve the dahl with the minted yoghurt, then top with fennel seeds and mint leaves.

December 15, 2021

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