Ingredients:
1 ½ cups red lentils
1l stock
3 tbsp good quality peanut butter (preferably just 100% nuts)
1 large white onion
1 large sweet potato
Spices
4 cloves garlic
1 ½ tbsp cumin
1 ½ tbsp ground coriander
½ tsp paprika
Large pinch salt
1tsp coconut oil
Optional:
Fresh coriander
1 tbsp DF yogurt
1 tsp chilli flakes
Method:
Preheat the oven to 180ºc
Slice the sweet potato into approx. 5cm thick cubes, drizzle in a little oil and a generous pinch of cumin then bake for around 25 minutes
Finely dice the onion then gently fry in the coconut oil for around 6 minutes until softened
Mince the garlic then add to the onions
Once the garlic is cooked add the lentils followed by the litre of stock, then the dried spices
After the lentils have absorbed most of the water, add the peanut butter and allow to form a thick creamy lentil mix
Taste test, adding salt, maybe a little dash more of spice
Take the sweet potato out of the oven and serve on top of the dal
Sprinkle chilli flakes over, then finish with a spoon of yogurt & fresh coriander
Enjoy!
