Step 1

Heat the oven to 180°C. Peel and dice the sweet potato into 2cm pieces, then put on a baking tray and drizzle with half the oil, salt and pepper. Pop into the oven for 20 mins.

Step 2

Peel and finely chop the onion, then peel and chop the ginger and garlic. Remove the outer layers of the lemongrass, bash with the back of a knife and chop into two pieces.

Step 3

Heat the remaining oil in a large pot over a medium heat and add the onion, garlic, ginger and lemongrass. Cook for 5-10 mins until soft and slightly golden. Add the cumin seeds and fry for 30 seconds, then add the curry paste and cook for 2-3 mins until fragrant.

Step 4

Add the coconut milk and stock. Rinse the lentils, then add them too and stir well. Bring to a simmer and cook for 15 mins. Once the dal is cooked, add back in the cooked sweet potato and squeeze in the juice of the limes to taste.

Step 5

To serve, divide between bowls and enjoy. Optional: if batch-cooking these lentils for the week, portion out into Tupperware containers and keep in the fridge.