Lentil and Swede Dhal

Yesterday’s lunch was another corker.  Personally, I can’t stand swede, so I was a bit wary, but ended up going for seconds – not that that in itself is unusual!  The cinnamon and coconut really comes through to give a sweet curry-esque taste sensation. Anyway, I’ll stop justifying my swede about-face, and here’s the ‘throw it all in’ recipe:

A little coconut oil

A couple of swede, finely diced

Several cloves of garlic

1 onion, finely sliced

1 chilli pepper, finely sliced (seeds at your discretion)

A mugful of brown lentils, rinsed

Finely chopped root ginger

Ground coriander

Cumin seeds

1 cinnamon stick and also some ground cinnamon

1 tin of coconut milk

hot water and veg stock – for the amount, start with 1 pint and see how dry the lentils are getting (add as needed)

1/2 a lemon


  1. So, sweat the swede in a pan with the coconut oil until a little soft
  2. Add the garlic, onion, ginger, spices and lentils. Cook for a couple of minutes, stirring frequently
  3. Cover with coconut milk and stock, zest and juice the lemon (set aside) and add the lemon ‘carcass’ to the pan.
  4. Simmer until the lentils are cooked (about 30-40mins), stirring occasionally.
  5. Taste! Add more seasoning or spices as desired
  6. Remove the lemon

We served this with quinoa, dressed with the lemon juice and zest and cardamon-toasted almonds.

Lentil and swede dhal


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