Chicken, Root Veg and Lentil Dahl
This was a recipe that I very much built on. I got my inspiration from a simple swede dahl recipe I found on the internet but for me it didn’t have enough variety of vegetables. I try to include at least 3 varieties in all of my evening meals. I also added chicken for my protein source. Lentils are a good vegetarian source of protein and so you could easily make it without the chicken if you prefer.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 1 tsp coconut oil
- 1 onion
- 1 clove garlic
- 1 small piece ginger
- 1 chilli
- 1 tbsp curry powder I used madras
- 1 carrot large
- 300 g swede
- 2 sweet potatoes
- 75 g red lentils
- 2 skinless chicken breasts
- 400 ml chicken stock
- 200 ml light coconut milk
Ingredients
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Instructions
To prepare:
- Peel and dice the onion, peel and grate the ginger and garlic, slice the chilli in to thin strips. then add them all, with the coconut oil, to a large lidded saucepan.
- Peel and dice the carrot and swede.
- Slice the chicken breasts in to small bite-sized pieces.
- Weigh and measure out the lentils, stock and coconut milk.
To cook:
- Heat the large pan over a medium heat stirring occasionally. After approx 3 mins when the onion starts to soften and the garlic and ginger start to smell add in the curry powder and stir for 30 secs.
- Transfer the diced carrot and swede to the pan and stir occasionally for 3 more mins approx.
- Meanwhile peel and dice the sweet potato.
- Once this is done add the sweet potato to the pan and stir again for another 30 secs.
- Pour in the chicken stock and coconut milk, add the lentils and chicken pieces to the mixture and bring to a rolling simmer, cover the pan and leave to cook for 20 mins.
- Taste, season and serve.
Recipe Notes
If you make this, let me know how it goes and share your photos. I’d also love to hear how you adapt it to suit yourself.