This recipe is fairly quick, cheap, filling and nutritious as it is packed with vegetables as well as flavors and proteins with the red split lentils! Ideal to freeze or make in advance as well!
Prep time : 40min
For 8-10 portions :
4 tbsp vegetable oil *
2 medium onions, peeled and diced
3 garlic cloves, peeled and grated
5 cm piece of fresh root ginger (approx.. 30g) peeled and grated
2 tbsp garam masala
1-2 tsp chilli flakes, to taste
½ tsp ground turmeric*
500g red split lentils *
1 small bunch of fresh coriander (optional)
About 500g of diced sweet potatoes and 500g of diced pumpkin* or butternut squash
4 tsp vegetable bouillon powder *
1.5 l boiling water
1x400g tin of coconut milk
250g frozen spinach*
1. In a large pan, heat the oil over a medium heat, and add the onions, garlic and ginger with a pinch of salt. Cook for 10min, stirring regularly until the onion has softened, and then add the garam masala, chilli flakes and turmeric. Stir well and add the lentils. If you wish to add coriander, add the chopped stalks now (keep the leaves for later), as well as the diced sweet potatoes and squash or pumpkin.
2. Dissolve the bouillon powder in 1.5l of boiling water, and pour over the pan. Increase the heat, and bring to boil, and then lower the heat and let simmer 30min. You will know when it is cooked when the pumpkin and lentils are soft.
3. Then add the coconut milk and spinach, stir well until the spinach dissolve in the dhal. Season, and serve!
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