Are you ready for a nutritious and delicious culinary adventure? đĽđ Look no further than this incredible recipe for Spinach, Sweet Potato & Lentil Dhal! đąđ˛ Bursting with flavors and packed with wholesome ingredients, this dish is a true treat for your taste buds. đ¤¤â¨
To begin, combine red lentils with diced sweet potatoes in a pot of boiling water. đ đĽ Let them cook until tender, then drain and set aside. In a separate pan, sautĂŠ onions, ginger, and garlic until aromatic and golden. đłđ§ đ§ Next, add a medley of aromatic spices like cumin, coriander, turmeric, and garam masala, and let them bloom in the heat. đśď¸đ
Also Read: Christmas dinner wellington Recipe
Spinach, sweet potato & lentil dhal
Course: MainCuisine: American, IndianDifficulty: Easy4
servings15
minutes35
minutes397
kcalA comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can’t go wrong with this iron-rich, low-fat, low-calorie supper
Ingredients
1 tbsp sesame oil
1 red onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger, peeled and finely chopped
1 red chilli, finely chopped
1½ tsp ground turmeric
1½ tsp ground cumin
2 sweet potatoes (about 400g/14oz), cut into even chunks
250g red split lentils
600ml vegetable stock
80g bag of spinach
4 spring onions, sliced on the diagonal, to serve
½ small pack of Thai basil, leaves torn, to serve
Directions
- Heat 1 tbsp sesame 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 mins, stirring occasionally, until softened.
- 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.
- 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.
- Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- 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.
- 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.
- Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
Notes
- Whether chilling or freezing, don’t top with the spring onions and basil until you are about to serve. To freeze, allow the dhal to cool, then pop into freezable containers. Defrost in the fridge overnight, then reheat until piping hot.Â
