Sweet Potato & Lentil Dahl Recipe


Sweet Potato and Lentil Dahl (DF, GF, Vegan)

Soulful and comforting sweet potato & lentil dahl recipe that is simple to make and full of fragrant Indian spices.
Allergens: celery
Servings 4 people


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating