Sweet Potato Dal

What is not to love about this recipe. Easy to make, affordable ingredients, nutritionally balanced plant based protein rich meal (thanks to the addition of quinoa), immune supporting (spices, warming and fibre - see immune post here to find out more) bloody delicious and those following along on my infant nutrition education AMAZING way to get lentils into our babes.

I know this will become a staple midweek dinner (make in bulk for lunches and b/fast too) in your homes!

Ingredients

2 tablespoons coconut oil

1 large sweet potato, UNpeeled but washed thoroughly and chopped into small chunks

1 large onion, diced

1 teaspoon ground turmeric

1 teaspoon ground cumin

250g tomatoes, chopped

1 cup split red lentils

1/2 cup quinoa

2 large garlic cloves, minced

Approx 3 cm knob of ginger, peeled & grated

4 cups water

Method

In a large saucepan heat coconut oil and fry off the onion until fragrant (2-4 minutes). Add in spices and cook off for a further 30 sec then add sweet potato, lentils, quinoa, tomato and water. Give it a good mix and then add the garlic and ginger. Mix through and bring to the boil. Turn down heat and simmer with the lid off for about 20 min until majority of the water has been absorbed. Give it a good mix every now and then during this time. Give it a final mix and take off the heat, pop the lid on and allow to sit for 10 min (this helps to finish the cooking process off without drying it out). The dal is done. Serve with flat bread, brown rice or my favourite, cauliflower rice.

Thank you to Vanessa Clarkson’s Real Food for Babies & Toddlers for the inspiration for this recipe.