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Roast Beetroot Dahl

Ingredients

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  • Beetroot: 1500g, cut into 2cm chunks
  • Onion: 3, thinly sliced
  • Spring Onions: 6, chopped
  • Lime: 3, zested and juiced
  • Garlic: 6 cloves, chopped
  • Flatbreads: 12 (Optional)
  • Sri Lankan Curry Powder: a few tablespoons
  • Stock cube: 3
  • Coconut Milk: 1 400ml tin
  • Red Lentils: 450g
  • Water: 600ml
  • Oil

Method

  1. Preheat the oven to 200°C (390°F, gas mark 6).
  2. Spread the beetroot on a baking tray. Drizzle with oil and season with salt and pepper.
  3. Roast the beetroot for 20-25 minutes then set aside.
  4. Boil the water and make stock.
  5. Heat a large saucepan with some oil. Add the onions and soften for a few minutes.
  6. Stir in the curry powder and garlic then cook for a minute.
  7. Add the coconut milk, lentils and stock, then bring to the boil.
  8. Turn down the heat and simmer for 20-25 minutes or until the lentils are soft. Stir every few minutes.
  9. Mix the roasted beetroot and lime juice into the lentils.
  10. Lightly toast the flatbreads.
  11. 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