MANCHESTER DAHL

PREP TIME 10 minutes COOK TIME 2 hours (oven) 30 minutes (pressure cooker) SERVES 4

INGREDIENTS

200g dried red lentils (gluten-free; see Cook’s Tip) 2 small sweet potatoes (400g), peeled and chopped into 1cm cubes 1 onion, finely diced 2 tbsp garlic-infused oil 1x 400g can chopped tomatoes 1 tbsp minced ginger paste 1 tsp minced chilli paste 2 tsp ground cumin 1 tsp ground coriander

½ tsp garam masala 1 tsp salt ¼ tsp black pepper 1 gluten-free vegetable stock cube, crumbled 40g creamed coconut block (optional) 700ml boiling water handful of fresh coriander roughly chopped, to serve

METHOD

In the oven

1Preheat oven to 160°C/140°C Fan/Gas Mark 4. Place all the ingredients (except the coriander) in a large, lidded casserole dish, pop the lid on and place in the oven for around 2 hours until creamy. In a pressure cooker

1Place all the ingredients (except the coriander) in the pressure cooker, pop the lid on and cook for 20–25 minutes. Use the quick release function to release and, with the lid open, set to sauté setting and cook for a further 5–10 minutes to thicken.

2 Serve topped with fresh coriander.

COOK’S TIP

Dried lentils often have a ‘may contain’ warning for wheat or gluten due to cross-contamination. Canned lentils are a safer bet. If using, drain well and reduce the water in the recipe by half.