Baked potatoes with spicy dhal

2 of 5-a-day dahl dal folate good for you iron jacket potato jacket potatoes lentil dal lentil dhal make ahead make it tonight veggie veggie supper vitamin c

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Source

Ingredients

2 baking potatoes (Vivaldi have a lovely, creamy texture)

1 tbsp sunflower oil

½ tsp cumin seeds

½ tsp black mustard seeds

½ tsp turmeric

1 onion , thinly sliced

3 garlic cloves , sliced

1 red chilli , deseeded and sliced

85g red lentils

1 tomato , chopped

400ml vegetable stock

210g can chickpeas , drained

good handful chopped coriander

chutney or lime pickle, to serve

Method

Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.

While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.

Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.