Beetroot & Red Pepper Dahl
Serves 4
Ingredients
2 tins lentils
4 red capsicums
6 tomatoes
1 bulb garlic
2 beetroot
1/2 tsp cinnamon
1 tsp garam masala
1/2 tsp ground cumin
1/2 cup cream
Salt & Pepper
Method
Pre heat oven to 190 degrees C. Chop capsicums and tomatoes in half and dice beetroot so it’s quite small. Peel garlic cloves and place all veggies and garlic on an oven tray and drizzle in oil and season well. Place in the oven for half an hour. Remove from the oven and place all ingredients into a food processor and blend until smooth. If your food processor isn’t big enough then do in two batches. Pour into a large pot and add the lentils, cook on hot until it starts boiling then turn down to medium low and leave to simmer. Keep stirring the whole time so it doesn’t stick to the bottom. After about 10 mins, pour in the cream and turn up to hot again for a few mins. Remove from the heat and spoon into bowls. Roughly chop up some coriander and sprinkle on top for serving.