• Karen

Sweet Potato, Lentil & Spinach Dahl

Updated: Sep 4

I love an occasional meat free day - it feels right for my body (and for the environment). It's a fantastic way of increasing my intake of plant based foods and ensuring that i'm getting enough of their amazing vitamins, minerals and antioxidants.



Ingredients: (serves 4)

  • 1 tsp sesame oil

  • 1 red onion finely chopped

  • 1 garlic clove, crushed

  • Thumb sized piece of ginger, peeled and chopped finely

  • 1 red chilli, finely chopped

  • 1 ½ tsp ground turmeric

  • 1 ½ tsp ground cumin

  • 2 sweet potatoes (400g) cut into even chunks

  • 250g red split lentils

  • 600ml vegetable stock

  • 80g spinach

  • 4 spring onions, sliced on the diagonal to serve

  • ½ small pack of Thai basil, leaves torn to serve (optional)


Method:


  • Heat sesame oil in a wide-based pan with a tight-fitting lid.

  • Add chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.

  • Add crushed garlic clove, a finely chopped thumb-sized piece of ginger and finely chopped red chilli, cook for 1 min, then add ground turmeric and cumin and cook for 1 min more.

  • Turn up the heat to medium, add sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.

  • Tip in red split lentils, 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 and the potato is just holding its shape.

  • Taste and adjust the seasoning, then gently stir in the spinach and allow to wilt.

  • Top with the 4 sliced spring onions and ½ small pack torn basil leaves to serve.


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