Spinach, sweet potato & lentil dhal
- Sophie Godwin – Cookery writer
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 4.7 out of 5.1005 ratingsRate
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A 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
Freezable
Dairy-free
Egg-free
Healthy
Vegan
Vegetarian
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Sweet potato, spinach and lentils – three of the most nourishing ingredients you can put in a pot, together in one golden dhal. Find out more about the health benefits of sweet potato, and why eating more pulses is always a good idea.
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal397
low
-
fat5g
low
-
saturates1g
-
carbs65g
-
sugars19g
low
-
fibre11g
high
-
protein18g
-
salt0.6g
low
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Method
-
step 1
Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
-
step 2
Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
-
step 3
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.
-
step 4
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.
-
step 5
Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
-
step 6
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.
-
step 7
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.
-
step 8
Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
RECIPE TIPS
TO SERVE
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.
Try this classic coconut dhal recipe from our sister title olivemagazine.com/coconut-dahl.
Recipe from Good Food magazine, March 2016
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A star rating of 4.7 out of 5.1005 ratings
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