Quick-cooking red lentils are THE most versatile dried pulse and we are now stocking organic red lentils by Suma. Great for soups, stews and dhals – and for sneaking some plant-source protein into tomato-based pasta sauces for fussy kids. An Indian dhal is a lovely partner for curried veg from the box, or just some simple roasted kale or roots. We featured Nigel Slater’s ‘Beetroot, lentils, garam masala’ (topped with delicious chilli-hot fried onions) a couple of years ago and it is a real keeper. I made it more often in 2020-21 than any other dish.
But for this week’s spotlight, here’s Anna Jones’ baked red lentil dhal with tamarind-glazed sweet potato. Her intro says it all: “In every book I write there is a recipe that I love a little more than the rest … And this is it. Turmeric, cardamom and ginger-heavy dhal, topped with tamarind-glazed sweet potato, the stuff of my dreams.” Serve with some roasted or stir-fried kale, cabbage or broccoli.
It’s peak season for our organic sweet potatoes – get a bumper portion when you order it as an extra for your veg box. Our ever-growing online shop also stocks fresh organic ginger, garlic and limes, and tinned coconut milk and tomatoes (the Mutti tomatoes are superb). You can pick up tamarind paste at Lembas, Ozmen and Waitrose.