Roast Beetroot Dahl
Ingredients
- Beetroot: 1000g, cut into 2cm chunks
- Onion: 2, thinly sliced
- Spring Onions: 4, chopped
- Lime: 2, zested and juiced
- Garlic: 4 cloves, chopped
- Flatbreads: 8 (Optional)
- Sri Lankan Curry Powder: a few tablespoons
- Stock cube: 2
- Coconut Milk: 1 400ml tin
- Red Lentils: 300g
- Water: 400ml
- Oil
Method
- Preheat the oven to 200°C (390°F, gas mark 6).
- Spread the beetroot on a baking tray. Drizzle with oil and season with salt and pepper.
- Roast the beetroot for 20-25 minutes then set aside.
- Boil the water and make stock.
- Heat a large saucepan with some oil. Add the onions and soften for a few minutes.
- Stir in the curry powder and garlic then cook for a minute.
- Add the coconut milk, lentils and stock, then bring to the boil.
- Turn down the heat and simmer for 20-25 minutes or until the lentils are soft. Stir every few minutes.
- Mix the roasted beetroot and lime juice into the lentils.
- Lightly toast the flatbreads.
- Serve with a garnish of lime zest and spring onions, with the flatbreads on the side.
Notes
The beetroot quantity is guestimated. Will refine over time.
We use a modified version of this Sri Lankan Curry power recipe. Will write down our version some time.
Recipe Source: Hello Fresh