RED LENTIL, ORANGE KUMARA AND SPINACH DHAL
Lightly spiced this dhal is pure comfort food, especially with the added vegetables to the mix to bulk up the goodness. It is easily adaptable to what you have to hand. Red lentils have a fast cooking time, but you could try other dried peas or lentils here, increasing the cooking time and stock as required.
Heat the oil in a large saucepan, add the onion and cook until soft but uncoloured.
Add the ginger, turmeric, garlic, chilli and cumin and fry for minute. Add the lentils, salt, passata, kumara and vegetable stock and bring up to a simmer.
Lower the heat and gently simmer for 30-35 mins or until the lentils are cooked through. Add the spinach, cook until wilted, then add the coconut milk, lemon zest and juice. Adjust seasonings to taste, and if the dhal seems too thick then loosen with a little more stock or water.
Serve with rice and garnish with a drizzle of yoghurt, some mango chutney and coriander leaves.
Cooks note: Transform any leftovers from this recipe into Dhal Pancakes for a quick, easy and satisfying meal later in the week
2 Tbsp vegetable or coconut oil
1 onion, finely chopped
3cm piece ginger, finely grated
3cm piece fresh turmeric, finely grated (or use ½ tsp Farro ground turmeric)
2 cloves garlic, finely chopped
pinch Farro chilli flakes
1 tsp Farro ground cumin
1 cup red lentils
1 tsp salt
1 cup Mutti tomato passata
2 medium orange kumara, scrubbed and diced
1L Foundations Foods vegetable stock
150g baby spinach
½ cup coconut milk
1 lemon, grated zest and juice
yoghurt, mango chutney and coriander leaves to garnish