One of those recipes I make on repeat because it’s so amazing! It’s just bursting with flavour, it’s comforting and cosy and fills you up with lots of delicious goodness!

I love the addition of sundried tomatoes which give it an extra rich flavour against all the vibrant, earthy spices and those pops of red colour look so nice too against the vibrant yellows, oranges and reds of the whole dish.

I hope you love it as much as I do!

Enjoy! Joanne 🙂

Begin by assembling all of the ingredients together.  You will need;

  • Vegetable stock
  • Red lentils
  • Coconut cream from a can
  • Red chilis
  • Ginger
  • Garlic
  • Sun-dried tomatoes
  • Onions
  • Fenugreek seeds
  • Ground cumin
  • Nigella seeds
  • Ground turmeric
  • Black mustard seeds
  • Kale
  • Sweet red pepper
  • Courgette
  • Sweet potatoes

Add the chopped onion to a frying pan with a small dash of oil and cook for about 6-7 mins until they become translucent and start to brown. Add a splash of water if they start to brown to quickly and turn down the heat;

Next, add the chopped sweet red pepper, all of the spices and chillis to the pan;

Stir it all to combine and heat for a further 2 minutes over a medium heat until the spices are fragrant;

Rinse the red lentils in a sieve under running cold water, then add them to a large pan with the vegetable stock and bring to the boil;

While the stock is heating, peel and chop the sweet potatoes;

Then add them to the pan with the spice and onion mix from the frying pan and give everything a good stir to combine;

Add the pan lid and leave to simmer for 35 mins.

While the pan is simmering, prepare the sundried tomatoes, kale and courgette by chopping and grating accordingly;

Once the pan has simmered for around 35 mins and the sweet potatoes are soft and the lentils are completely cooked, add the sundried tomatoes, shredded kale and grated courgette to the pan and stir through.  Add the coconut milk/cream from the pan, season with sea salt and ground black pepper to taste and stir through. Heat for a further 2-3 mins before serving;

This recipe feeds 5-6 people so keep any leftovers in the fridge in an airtight container and use it for meals during the next few days if you do not need the full quantity immediately.

Sweet Potato, Courgette & Kale Red Lentil Dhal with Sundried Tomatoes

 

Sweet Potato, Courgette & Kale Red Lentil Dhal with Sundried Tomatoes

Sweet Potato, Courgette & Kale Red Lentil Dhal with Sundried Tomatoes

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Joanne
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Ingredients

  • 2-3 small brown onions skin removed, chopped
  • 500 g red lentils rinsed under running cold water
  • 1.5 ltrs vegetable stock

Spices and flavour

  • 2" ginger root peeled, chopped
  • 3 cloves garlic minced
  • 2 red chilis washed, seeds removed, chopped
  • 1 tsp fenugreek seeds
  • 1 tsp ground cumin
  • 1 tsp nigella seeds
  • 1 tbsp ground turmeric
  • 1 tsp black mustard seeds

Vegetables

  • 500g sweet potatoes peeled and chopped
  • 3 large kale leaves
  • 1 sweet red pepper washed, chopped
  • 1 courgette washed, grated
  • 5 sundried tomatoes chopped

Other

  • 1 can coconut cream shake can and use whole contents

Instructions

  1. Begin by assembling all of the ingredients together.
  2. Add the chopped onion to a frying pan with a small dash of oil and cook for about 6-7 mins until they become translucent and start to brown. Add a splash of water if they start to brown to quickly and turn down the heat.

  3. Next, add the chopped sweet red pepper, all of the spices and chillis to the pan.

  4. Stir it all to combine and heat for a further 2 minutes over a medium heat until the spices are fragrant.

  5. Rinse the red lentils in a sieve under running cold water, then add them to a large pan with the vegetable stock and bring to the boil.

  6. While the stock is heating, peel and chop the sweet potatoes.

  7. Then add them to the pan with the spice and onion mix from the frying pan and give everything a good stir to combine.

  8. Add the pan lid and leave to simmer for 35 mins.

    While the pan is simmering, prepare the sundried tomatoes, kale and courgette by chopping and grating accordingly.

  9. Once the pan has simmered for around 35 mins and the sweet potatoes are soft and the lentils are completely cooked, add the sundried tomatoes, shredded kale and grated courgette to the pan and stir through. Add the coconut milk/cream from the pan, season with sea salt and ground black pepper to taste and stir through. Heat for a further 2-3 mins before serving.

Recipe Notes

This recipe feeds 5-6 people so keep any leftovers in the fridge in an airtight container and use it for meals during the next few days if you do not need the full quantity immediately.

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