Anders Bandt

• 150g (5.3oz) of red lentils
• 700ml (0.74quarts) of vegetable stock
• 400ml (0.42quarts) of coconut milk
• 400g (14.1oz) sweet potato small dice, skin removed
• 80g (2.8oz) of spinach
• 2 medium tomatoes
• 1 red pepper, diced
• 1 medium-size onion
• 2 garlic cloves
• 2 teaspoons turmeric
• 1/2 tsp cumin
• 1 teaspoon garam masala
• 1 cinnamon stick
• pinch of chili powder (adjust to preference)
• 3 tablespoons of canola oil
• dash of lime juice
• Salt
• Coriander (optional)

• Preheat the oven to 180C (365F) . Mix diced sweet potato and diced red pepper with enough oil to coat and a little bit of salt. Place on a tray with baking paper ready to roast. On the same tray place 2 medium tomatoes and put everything in the oven for 20-25 minutes.

• Place red lentils, vegetable stock and cinnamon stick in a medium-size pot, bring to the boil then reduce to simmer for around 30 minutes.

• In a frying pan, heat oil over medium heat and add diced onion. Sweat the onion for 5 minutes then add minced garlic cloves, turmeric, cumin, garam masala (add a little more oil if it looks too dry) Once the spices release the fragrance you can transfer everything to the pot with lentils.

• By this time your lentils should be cooked nicely, add 400ml of coconut milk and bring it back to simmer.

• Once roasted vegetables are ready transfer them to the master pot, remember to remove the skin from the tomatoes and smash them apart first.
• Add spinach, a dash of lime juice and a pinch of chili powder.
• Continue simmering Dhal until the right consistency is reached, add more water if it seems too thick.
• Serve with rice, flatbread or enjoy on its own!

Reserve adding some coconut milk towards the later stages of the cooking to preserve the bright color of the dish