Jerusalem Artichoke and Cavolo Nero Red Lentil Dhal

Serves: 4
Takes: 30 mins

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.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Vegetable Oil 1 Tablespoon 0.047
Red Onion 1 Medium 0.026
Jerusalem Artichoke 600 g 0.312
Cavolo Nero Cabbage 100 g 0.05
Garlic 1 Clove 0.006
Ginger 30 g 0.027
Red Split Lentils 250 g 0.825
Vegetable Stock 600 ml 0.35
Ground Tumeric 1 1/2 Teaspoons 0.012
Ground Cumin 1 1/2 Teaspoons 0.012
Garam Marsala 1 1/2 Teaspoons 0.012
Chili Flakes 1 1/2 Teaspoons 0.012

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 20.78km in a modern car.


  • 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.
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