Soulful and comforting sweet potato & lentil dahl recipe that is simple to make and full of fragrant Indian spices.
INGREDIENTS:
Allergens: celery
- 1 tbsp vegetable oil
- 1 red onion (finely chopped)
- 1 garlic (crushed)
- 2 tsp ground ginger or ginger paste
- 1 red chilli (finely chopped)
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 400 g sweet potato (cut into even chunks (regular potato will work too))
- 250 g red split lentils
- 600 ml vegetable stock
- 80 g bag of spinach
- 4 spring onions (sliced to serve)
Heat 1 tbsp vegetable oil in a wide-based pan with a tight-fitting lid.
Add 1 finely chopped red onion and cook over a low heat for 10 minutes, stirring occasionally, until softened.
Add 1 crushed garlic clove, the ginger paste and the red chilli, cook for 1 minute, then add the ground turmeric, ground cumin and cook for 1 minute more.
Turn up the heat to medium, add the sweet potatoes and stir everything together so the potato is coated in the spice mixture.
Pour in the red lentils, 600ml vegetable stock and some seasoning.
Bring the liquid to the boil, then reduce the heat, cover and cook for 20 minutes until the lentils are tender and the potato is just holding its shape.
Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the sliced spring onions and serve.
