For triathletes, carbohydrate-rich foods are the optimum and most accessible fuel for energy. And they don't come much more carb-rich than this delicious recipe…
I defy anyone not to love this Red lentil, coconut and sweet potato dhal.
Spicy, warming and utterly delicious, this dish is not only a great source of carbohydrate, but also protein and gut-friendly fibre, B vitamins, magnesium and iron, as well as excellent anti-inflammatory qualities from the ginger, garlic and chilli.
Images credit: Dave Caudrey/Our Media Ltd
Heat the oil in a large saucepan and, over a gentle heat, lightly fry the onion. Stir in the turmeric, ground cumin, ginger, garlic, cinnamon, fresh and dried chilli.
Add the lentils and sweet potatoes and cover with about 5cm of water. Bring to the boil, skim off any froth, then reduce to a simmer.
Add the coconut milk and simmer gently for about 20mins, until the lentils and sweet potatoes are soft. Remove the ginger, stir in the spinach and a good teaspoon of salt.
Make the tarka. Heat the oil in a small frying pan. Add the cumin, black mustard seeds and bay leaves. When the seeds start to sizzle, reduce the heat, add the garlic and fry until browned.
Stir the tarka into the lentils and check for seasoning. Serve in warmed bowls, with the fresh coriander and chillis on top.
