Red Lentil and Sweet Potato Dahl

Ingredients

• 1.5 cup red lentils, rinsed
• 500 gram sweet potato, peeled and cubed
• 2 tablespoon olive oil
• 1 piece brown onion, diced
• 3 clove garlic, crushed
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 2 teaspoon ground cumin
• 400 gram tinned diced tomatoes
• 1 litre vegetable stock
• 270 millilitre coconut milk
• 1/2 bunch fresh coriander, chopped

Instructions

1. 1Heat the oil in a large pot over medium heat and cook the onion for 5 minutes until soft.
2. 2Add the garlic, ginger, turmeric and cumin and stir for 1 minute until fragrant.
3. 3Add the lentils, sweet potato, tomatoes and stock and bring to the boil.
4. 4Reduce the heat and simmer, stirring now and then, for 25 minutes until the lentils are soft and the sweet potato is tender.
5. 5Stir in the coconut milk and simmer for 5 more minutes.
6. 6Season with salt and top with coriander.
7. 7Freeze cooled portions for up to 3 months. Reheat from thawed with a splash of water, stirring, until steaming.