Roasted garlic dal

Method

1. Preheat the oven to 200^oC/Fan 180^oC.
2. Wrap both heads of garlic in tin foil and place them onto a baking tray. Bake them in the oven for 45 minutes or until they’re soft and aromatic. They should be soft enough for the cloves to be easily squeezed out of their skins.
3. In the meantime, place a medium-sized saucepan on a medium-low heat and add the oil. Add the onions and fry them gently until they are very soft and sweet-smelling – don’t add any salt to the onions as this will stop the lentils from cooking.
4. Once the onions have softened, add the lentils to the pan and then fill the pan with 300ml water and bring to the boil. Boil the lentils for 10 minutes then reduce to simmer and cover for 30 minutes or until the lentils have completely softened. If the lentils are looking a little dry, top up the pan with boiling water.
5. Once the lentils are completely soft, squeeze all the soft cooked garlic into the pan and stir through well. Add in the miso, stir well and allow the lentils to gently simmer for another 10 minutes.
6. Serve hot or cold with flatbreads.

SERVING SUGGESTION: For an extra portion of fruit and vegetables, serve alongside some wilted spinach.