Serves 4-6

Ingredients

1 onion, diced
1 tbsp extra virgin olive oil
2 cloves garlic, finely diced
2 tsp fresh ginger, finely diced
1/4 tsp diced fresh chilli or chilli flakes
1 tbsp ground turmeric
1 cup dried lentils or split peas
1 tin crushed tomatoes
1 sweet potato, diced into 2cm cubes
1L salt reduced vegetable stock

To serve:

Wholemeal flatbread
Fresh lime
Greek yoghurt
Fresh mint or coriander

Method

1. Heat oil in an extra large pan. Sauté onion for a few minutes until it softens, then add garlic, ginger, turmeric and chilli. Stir for minute while the spices release their aromas.

2. Add the lentils, tomatoes, sweet potato and stock, and stir to combine. Bring to the boil then reduce to simmer for about 30 minutes or until the stock has evaporated and the lentils and sweet potato are tender.

3. Serve dahl with some wholemeal flatbread, a dollop of Greek yoghurt, fresh lime and mint.

Craving some healthy inspiration?

Sign up for exclusive recipes, tips and all the latest news in nutrition.