Lentil dal with winter vegetables

Total: 1 hr | Active: 30 min.
vegan, lactose-free

Dive into a warming explosion of flavour with this subtly spiced lentil dal with winter vegetables. This traditional Indian recipe creates a warming and nutritious dish by combining the sweetness of lentils with the variety of seasonal vegetables.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 people

Vegetables
400 g sweet potatoes, lengthwise halved, in approx. 5 mm thick slices
carrots, cut into slices approx. 5 mm thick
parsnips, cut into slices approx. 5 mm thick
1 tbsp coconut oil
1 tsp garam masala
¾ tsp salt
Dal
1 tbsp coconut oil
2 cm ginger, finely grated
2 tsp curry powder
1 tsp turmeric
1 tsp garam masala
½ tsp cumin
½ tsp ground coriander seeds
½ tsp chilli flakes
200 g red lentils
1 tin chopped tomatoes (approx. 400 g)
3 dl vegetable bouillon
2 ½ dl coconut milk
  salt, to taste

How it's done

Vegetables

Place everything in a bowl, mix, spread on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C.

Dal

Heat the oil in a wok or wide non-stick frying pan. Fry the ginger for approx. 1 min. Reduce the heat. Add the curry powder and all the other ingredients up to and including the chilli flakes, roast for approx. 1 min. Add the lentils, tomatoes and stock, bring to the boil. Reduce the heat, simmer over a medium heat for approx. 15 mins., stirring occasionally, mix in the coconut milk, continue to simmer for approx. 5 mins. until the lentils are soft, season with salt. Remove the vegetables from the oven, add, mix, serve.

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