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
4 spring onions, sliced on the diagonal to serve
½ small pack of Thai basil, leaves torn to serve (optional)
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.