Lentil dhal with sweet potato and spinach

Lentil dahl with sweet potato and spinach

Lentil dahl with sweet potato and spinach is a hearty, healthy and comforting meal. While wholesome and packed full of nutrients, it also packs a punch on your taste buds as the fragrant spices add lively flavour to this easy to prepare meal.

What’s more, you can add just about any of your favourite vegetables to this meal. I LOVE spinach and tend to cook it with most of my meals and it pairs deliciously well with the lentils, spices and sweet potato in this recipe. I added Chatenay carrots while I was preparing this meal. They pair well with the sweet potato and spices.

If you have any leftovers, this meal keeps well in the fridge and is DELICIOUS rolled up cold in a wrap or flatbread with an extra sprinkling of balsamic vinegar and if you’re feeling decadent, some slices of fresh avocado. Essentially, it’s a very versatile meal so go with your favourite vegetables and enjoy it. I tend to cook this in a large batch and enjoy it over the coming days. It also reheats very well.

Lentil dahl with sweet potato and spinach

Serves 4 as a main course

1 tbsp coconut oil

1 red onion, finely chopped

2 cloves garlic, chopped chunky

2″ piece freshly grated ginger

1 red chilli, finely chopped

1½ tsp ground turmeric

1 tsp ground cumin

2 tsp ground garam masala

2 sweet potatoes (approx 600g) cut into 1″ cubes (ish)

500g Chantenay carrots

350g red split lentils

500g passata (or 400g tin chopped tomatoes)

350ml water douched around the passata jar

80g fresh spinach leaves

4 spring onions, finely chopped

1 large handful fresh coriander leaves

How to prepare lentil dahl with sweet potato and spinach

Method

In a large, flat-bottomed frying pan, heat the oil. On a medium heat, add the onion and fry for 5 minutes. Add the garlic, a pinch of salt and the ginger. Stir well and replace the lid and cook on a low – medium heat for a further 5 minutes. Next add all the spices, chunks of sweet potato and carrots. Replace the lid and fry on a gentle heat for a further 5 minutes.

In the meantime, rinse the lentils well then add to the pan along with the passata and water. Combine all the ingredients well. Replace the lid, bring to the boil and then simmer for approximately 20 minutes. Check every now and again to stir the pan and make sure the lentils aren’t drying out or catching on the bottom. If they look as though they need a little more water, add a few spoonfuls at a time.

When the sweet potato and carrots have softened, add the spinach leaves and coriander and gently stir through the mixture. Serve up between 4 bowls.

Finish by sprinkling the spring onions over the top of each meal.