Jerusalem Artichoke and Cavolo Nero Red Lentil Dhal
Jerusalem Artichoke is a sadly underused winter vegetable. This flavoursome dhal helps bring out the wonderful smooth nuttiness of the tuber.
When to eat
We recommend eating this dish from December to March. British Jerusalem Artichoke is at it’s best then.
Jerusalem Artichoke and Cavolo Nero Red Lentil Dhal
Jerusalem Artichoke is a sadly underused winter vegetable. This flavoursome dhal helps bring out the wonderful smooth nuttiness of the tuber.
This meal is around 85% less polluting than the average UK meal.
Eating this recipe will save around 2.51 KG CO2e per person.
That’s equivalent to the emissions produced driving 20.78 KM in a modern car.
How do I calculate this?Ingredients
- 1 Tablespoon Vegetable Oil
- 1 Medium Red Onion
- 600 g Jerusalem Artichoke
- 100 g Cavolo Nero Cabbage
- 1 Clove Garlic
- 30 g Ginger
- 250 g Red Split Lentils
- 600 ml Vegetable Stock
- 1 1/2 Teaspoons Ground Tumeric
- 1 1/2 Teaspoons Ground Cumin
- 1 1/2 Teaspoons Garam Marsala
- 1 1/2 Teaspoons Chili Flakes
Instructions
- Heat the vegetable oil in a deep pan. Add the finely chopped red onion and cook over a low heat until softened. Finely chop the ginger, add it along with the crushed garlic clove and chilli flakes to the pan. Cook for about a minute.
- Add the rest of the spices, tumeric, cumin and garam marsala and cook for a further minute. Turn up the heat to medium, add jerusalem artichoke cut into even chunks, and stir everything together so the artichoke is coated in the spice mixture.
- Tip in the 250g red split lentils, 600ml vegetable stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender.
- Loosely chop the cavolo nero. Then stir it into the lentil mixture. Once wilted, remove the pan from the heat and serve immediately.