Leftover root veggie dhal

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Leftover root veggie dhal

Serves 4


1 tbsp rapeseed or coconut oil 1 onion, finely chopped

Salt and black pepper

1 tbsp cumin seeds

1 tbsp garam masala

1 x 4cm 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

Flatbreads

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.

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