Sweet potato, spinach and lentils dhal

Lentil dishes have been known to Indians since very early times. Archaeological evidence indicates that the Indian dhal made its first appearance in the Indus Valley Civilization, where lentils – of all kinds – were a staple food.
Dhal in India is a popular food of the rich as well as the poor, ruling the kitchen in all corners of the country, though different regions prefer different tastes, spices and combinations. The phrase, ‘sharing daal-roti’ has passed into our lexicon as a metaphor for bonding.
Our version is made with quinoa making it gluten-free and it is a perfect healthy wintery dish.
Quinoa is high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.
Lentils are low in sodium and saturated fat, and high in potassium, fibre, folate, and plant chemicals called polyphenols that have antioxidant activity. Sweet potatoes
Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C.

Ingredients:
lentils (PU), coconut milk, coriander, quinoa, spring onion, spinach,
sweet potato, ground cumin, pumpkin, fresh red chilli, ground turmeric,
fresh ginger, garlic, onion, garam masala (C), olive oil
Allergens:
C = Contains celery
PU = Contains pulse/beans

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