- 1 tbsp sesame oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- thumb-sized piece ginger, peeled and finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 red chilli, finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 2 sweet potatoes (about 400g/14oz), cut into even chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 250g red split lentils
- 600ml vegetable stock
- 80g bag of spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 4 spring onions, sliced on the diagonal, to serve
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ small pack of Thai basil, leaves torn, to serve
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1 ½ tsp ground turmeric and 1 ½ tsp ground cumin and cook for 1 min more.
Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
To serveWhether chilling or freezing, don't top with the spring onions and basil until you are about to serve. To freeze, allow the dhal to cool, then pop into freezable containers. Defrost in the fridge overnight, then reheat until piping hot.