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Spinach and Sweet Potato Lentil Dhal

Spinach and Sweet Potato Lentil Dhal

Ingredients (Serves 4)                                                                                 

1 tbsp. olive oil

1 red onion, chopped

1 garlic clove, crushed

1 tsp ground ginger

1 red chilli, chopped

1.5 tsp ground turmeric

1.5 tsp ground cumin

400g sweet potatoes, cut into small chunks

250g red split lentils

750ml vegetable stock

80g spinach

4 spring onions, sliced




  • In a medium-hot frying pan, heat the olive oil and fry onions until softened
  • Add the crushed garlic, ginger, red chilli, turmeric and cumin, cook for a further 2 minutes until fragrant
  • Add the sweet potatoes chunks and stir everything together so the potato is coated in the spice mixture
  • Tip the lentils, 600ml vegetable stock and bring to the boil. Simmer for 20 minutes, stirring occasionally to stop the lentils from sticking to the bottom, until the potatoes and lentils are soft and the dhal is thick. If necessary, add more water to loosen to desired texture.
  • Once the mixture has come together, stir in the spinach, remove from the heat and leave with the lid on. Once wilted, serve and top with sliced spring onions


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