Meatless Monday: Sweet potato and dhal bake

This recipe incorporates several vegetables. The recommendation now is no longer for '5 a day' but more like 9 or 10 vegetable servings a day. Here's a delicious way to enjoy them. You could also use left-over vegetables in the recipe. 

Serves 3-4
You will need

150g brown lentils, rinsed
2 carrots, scraped and sliced
1 onion, peeled and chopped
2 garlic cloves, peeled and sliced
2 medium sweet potatoes, scrubbed and diced
6 broccoli florets
6 cauliflower florets
6 tbsp frozen sweetcorn
2 rounded tbsp tomato puree
2 tsp pink salt
1 tsp coriander
1 tsp cumin
1 tsp turmeric
2 bay leaves

Place the lentils in a saucepan with the onion, garlic, carrots, sweetcorn and bay leaves and cover with water. Bring to the boil. Reduce heat and simmer for around 20 minutes until soft and water reduced. Add the broccoli and cauliflower florets for the last 6-8 minutes. Remove the bay leaves and stir in pink salt, coriander, cumin, turmeric and tomato puree. Place in a casserole dish.

In a separate pan, cover the sweet potatoes with water and boil until soft (around 15 minutes). Drain and mash. Top the lentil mixture with the sweet potato mash. Bake at 200 degrees for 20 minutes. Serve.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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