Recipe: Creamy Sweet Potato Dhal

I met Angie Cowen of Love Life Gluten Free when I stayed at the health retreat, Billabong last year. Her cookbook makes a regular appearance in my kitchen. I'm not gluten intolerant, however I really enjoy gluten-free meals. Angie's recipes are really easy, healthy and work a treat on my digestive system.

Angie is one of the chefs at Billabong Retreat and I don't know if I have ever met a more passionate, wholesome cook. She is a truly inspirational woman who looks at food from the most nourishing, wholesome and beautiful way.

INGREDIENTS

1 cup split red lentils
300g sweet potato, grated (approximately 2 cups)
2 tablespoons ghee or coconut oil
2 tablespoons nely grated ginger
2 teaspoons turmeric powder or fresh grated
Good pinch cayenne pepper
2 cups water
1⁄2 cup coconut cream
1⁄4 teaspoon Himalayan or Celtic sea salt
Pepper to taste

METHOD

1. [Night] Soak split red lentils overnight in 3 cups of water.

2. [Next Day] Strain off soaking water and rinse well. Set aside.

3. Heat ghee or coconut oil in a medium/ large pot

4. Add ginger and turmeric powder and fry gently.

5. After 30 seconds add all other ingredients and bring to the boil.

6. Reduce heat to a moderate to low setting. Allow dahl to cook with the lid on for 40-50 minutes, stirring often.

7. Season with extra salt and pepper as needed.

DIETARY SUITABILITY

Gluten free, Nut free, Grain free, Vegan, Dairy Free, Sugar free, Egg free

P.S. I learnt recently how lovely dhal is eaten cold as a dip. A perfect way to enjoy it as leftovers.

RecipesProject Soul24 November 2017