Spinach, sweet potato & lentil dhal
Prep
10 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. The combination of warming spices, creamy lentils, and vibrant spinach makes it feel like proper comfort food, but it's actually packed with plant based protein and fiber. Sweet potatoes add natural sweetness and are loaded with beta carotene, which is brilliant for your immune system. Best of all, it's incredibly budget friendly and uses ingredients you probably already have in your cupboard. Serve it with rice or naan, and you've got a meal that feels restaurant quality without the fuss.
Ella x
Ingredients
- 1 tbspsesame oil
- 11 red onion finely chopped
- 11 garlic clove crushed
- 1thumb-sized piece ginger peeled and finely chopped
- 11 red chilli finely chopped
- 1 tspground turmeric
- 1 tspground cumin
- 12 sweet potatoes(about 400g/14oz), cut into even chunks)
- 250 gred split lentils
- 600 mlvegetable stock
- 80 gbag of spinach
- 14 spring onions sliced on the diagonal(to serve)
- ½ smallpack of thai basil leaves torn(to serve)
Detail level
Instructions
- 1
Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
- 2
Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- 3
Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
- 4
Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
- 5
Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- 6
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.
- 7
Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
- 8
Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
- 9
Good Food deserves great wine, so we've partnered with Laithwaites Wine to help you discover the perfect wine and food pairings. Pair your spinach and sweet potato dahl with a My Karp Riesling and save 20% when you spend £75 using code 20OFF
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