Leftover root veggie dhal

Leftover root veggie dhal
Serves 4
1 tbsp rapeseed oil
1 onion, finely chopped
Salt and black pepper
1 tbsp cumin seeds
1 tbsp garam masala
1 x 4g piece of fresh ginger, grated
2 garlic cloves, crushed
300g dried split red lentils
1 x 400g tin of chopped tomatoes
800g vegetable stock
400-500g roasted root vegetables, (such as carrots parsnips, turnips and/or beetroots, or even roast potatoes!), sliced into evenly- sized chunks
3 carrots, grated
120g baby spinach, roughly chopped

To serve:
Fresh coriander, chopped
Natural yoghurt, (optional)
  1. Heat the oil in a saucepan over a medium heat and cook the onion for 4-5 minutes until softened, seasoning with salt and black pepper. Add the cumin seeds, garam masala, garlic and ginger and cook for 2-3 minutes longer, stirring regularly.
  2. Add the lentils, chopped tomatoes and stock. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
  3. When the lentils are soft, stir in the cooked root vegetables, the grated carrots and the baby spinach. Simmer for five minutes longer, then squeeze in the lemon juice and season to taste.
  4. Scatter with fresh coriander and serve with flatbreads and/or natural yoghurt, if desired.


Note: Coconut oil can be used as an alternative to rapeseed oil, if you wish.

Per Serving: 463kcals, 5.8g fat (0.6g saturated), 80.8g carbs (14.8g sugars), 24.7g protein, 32.8g fibre, 0.253g sodium