Baby Food to Winter Favourite
A bit of a winter warmer tonight, despite the weather apparently deciding spring might be ready to make an early appearance.
I had some red lentils, sweet potato and tandoori seasoning in the cupboard, so dahl seemed like a very sensible dinner. I started by softening the sweet potato with red onion, garlic and spices, then added the lentils, stock and a little cream and left everything to simmer away for about 20–25 minutes. Towards the end, in went some baby broccoli, followed by roasted cashews and fresh coriander for a bit of crunch and freshness.
We weren’t quite in the mood for a completely vegetarian dinner, so I quickly seared a large rump steak, finished it in the oven and sliced it over the dahl.
It turned out seriously good. I used to think dahl looked like baby food when I was younger, which feels rather unfair now considering it’s become something I look forward to making most winters.
Apparently, some of us mature. Eventually!
LYM🦩
