Ingredients

Serves: 4

Preparation times: 15 mins

Cooking time: 1 hour

• 250g vac-pac beetroot

• 2 tbsp vegetable oil

• 1 red onion, chopped

• 3 cloves garlic, crushed

• 1 tbsp ginger paste

• 1 red chilli, finely sliced

• 1 tbsp garam masala

• 2 tsp ground cumin

• 2 tsp ground turmeric

• ½ tsp salt

• 200g red lentils

• 400ml coconut milk

• Juice of ½ a lime

• 30g fresh coriander, roughly chopped

• 2 spring onions, finely sliced

Method

1. In a blender or food processor blitz the beetroot including the juice until puréed, then set aside.

2. In a large deep pan heat the oil on a medium heat and add the onion. Fry gently until soft, but not coloured. Add the garlic, ginger paste and chilli and continue to fry on low for a further two minutes.

3. Add the spices, stirring to combine, along with the salt. 

4. Add the lentils, the beetroot puree and the coconut milk. Simmer on a low heat, stirring every now and then to prevent sticking. 

5. Once the lentils have absorbed the puree and coconut and are cooked through, which should take about 40 mins, remove from the heat. 

6. Squeeze the lime over the dhal, and sprinkle over the coriander and spring onions. Serve with rice and naan or simply enjoy as it is. 

Credit: www.lovebeetroot.co.uk

Instagram: @love.beetroot