Ingredients
• 1 tbsp sunflower oil
• 1 onion, peeled and finely diced
• 2 garlic cloves, peeled and crushed
• 3cm piece of root ginger, peeled and grated
• ½ – 1 tbsp mild curry powder, to taste
• 200g passata
• 200g dried red lentils
• 2 medium sweet potatoes, peeled and cut into 2cm chunks
• Juice of ½-1 lemon, to taste
Method
1. Heat the oil in a large, lidded saucepan over a medium-high heat, add the onion and fry for 5 minutes, until softened and beginning to colour.
2. Add the garlic, ginger and curry powder and fry for 2 minutes, stirring, until fragrant. Then add the passata, lentils, sweet potato and 800ml water.
3. Bring everything to a simmer, cover and cook for 10 minutes over a low-medium heat, then remove the lid and simmer for a further 10 minutes, until the sweet potato is tender and the dhal has thickened.
4. Add lemon juice to taste, then divide among bowls, scatter with the mint, drizzle with a little yogurt (if using) and finish with a sprinkling of black onion seeds (if liked).
It is a great idea to introduce herbs and spices to babies and children, and this delicious dahl from SR Nutrition is a perfect way to start. It’s also a good example of how to add flavour to family food without adding salt.
It’s easy to double up the amounts in the recipe so you can batch cook the dahl and freeze portions for another day to help make the most of your freezer stash.
Best of all the dahl is quick to prep and packed full of nutrients. This recipe is taken from Charlotte's book: How To Feed Your Family
