Recipes
vegan
Spinach, sweet potato & lentil dhal
By Claudia Franco
⏳ Prep Time: 35 minute
08 Aug 2021
Nutritional Overview
Calories
377 kcal
Protein
18 gm
Carbs
65 gm
Fats
5 gm
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
Method
Step 1
Heat tbsp sesame oil in a wide-based pan with a tight-fitting lid.
Step 2
Add finely chopped red onion and cook over a low heat for mins, stirring occasionally, until softened.
Step 3
Add crushed garlic clove, a finely chopped thumb-sized piece of ginger and finely chopped red chilli, cook for min, then add ½ tsp ground turmeric and ½ tsp ground cumin and cook for min more.
Step 4
Turn up the heat to medium, add sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
Step 5
Tip in g red split lentils, ml vegetable stock and some seasoning.
Step 6
Bring the liquid to the boil, then reduce the heat, cover and cook for mins until the lentils are tender and the potato is just holding its shape.
Step 7
Taste and adjust the seasoning, then gently stir in the g spinach. Once wilted, top with the diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
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