Food Dahl with roasted tomatoes Serves 4-6 ingredients 2 sweet potatoes 375g red lentils 1 tbsp olive oil or ghee, plus extra for oiling the tomatoes 300g cherry tomatoes 2 brown onions, chopped 1 garlic clove, crushed 2cm piece fresh ginger root, peeled and chopped 1 tsp garam masala 1 tsp ground turmeric 1 tsp cumin seeds 1 tsp coriander seeds tsp ground nutmeg 1 tsp mustard seeds tsp chopped dried chilli (optional) 1.2 litres chicken stock 200ml passata Sea salt and freshly ground blackpepper to garnish Natural yoghurt, to serve 1 handful fresh coriander leaves, chopped 6 mint leaves, shredded method Rinse the lentils under cold running water, put them into a bowl, cover with cold water, and let them soak overnight. The next day, preheat the oven to 150C/300F/Gas Mark 2. Rinse the lentils under cold running water and drain well. Rub a little oil over the cherry tomatoes, then place them in a roasting tin and season with salt and pepper. Bake in the oven for 45 minutes. Remove from the oven, cover with foil and set aside. Meanwhile, heat the olive oil or ghee in a large, heavybased pan. Add the onion and garlic, and cook over low heat for 15 minutes until soft and translucent. Add the ginger and spices, and cook for a couple of minutes, stirring continuously. Add the lentils and stir well to coat them in the spiced oil and onions. Addthe stock and passata, bring to the boil, then cover with a lid and cook over a lowheat for one hour. Check from time to time to make sure the dahl isnt drying out add alittlemore stock orwater, if necessary. Ladle the dahl into bowls, place some roasted tomatoes on top, then add a dollop of yoghurt or kefir and sprinkle with the coriander and mint.