Recipe: Spinach and Sweet Potato Dahl

This creamy spinach and sweet potato dahl is a super simple recipe perfect for those busy weekdays. Packed with protein from the lentils and gut loving fibre from all the colourful veggies, we are sure that this dish will make a great addition to your weekly rotation. 

Ingredients

• 1 large sweet potato 

• Olive oil 

• 1 tomato 

• 1 red chilli 

• 1 tsp turmeric 

• 1 tsp cinnamon 

• 2 tsp curry powder 

• ½ tsp coriander powder 

• ½ tsp ginger powder 

• 200g split red lentils 

• 1 can coconut milk 

• ½ cup water 

• 200g frozen spinach (or 150g fresh baby spinach)

• 1 lemon 

• Salt and black pepper to taste 

Serving size

Serves 4 people as a main dish 

Preparation and cooking time

30 minutes (10 minutes preparation + 20 minutes cooking time)

Instructions

1. Start by chopping up your sweet potato into bite-sized cubes. Place into a bowl and drizzle over some olive oil to coat all of the pieces.

2. Next, roast the sweet potato cubes at 185 degrees celsius for 15-20 minutes in an oven or air fryer. 

3. While the potatoes are cooking, roughly chop the tomato and finely dice the red chilli.

4. Place a large saucepan over medium heat and drizzle some olive oil into the pan.

5. Once hot, add in the tomato and chilli and fry for around 5 minutes until softened.

6. Next, add in all of your spices and continue to cook for another 2-3 minutes.

7. Once fragrant, add in the coconut milk and water and stir to combine.

8. Once the spices have mixed into the milk, add in your red lentils and stir to combine.

9. Bring the mixture to the boil, then add in your frozen spinach and reduce to a simmer.

10. Cover the pan and leave to simmer for 20 minutes until the lentils have softened and spinach has defrosted.

11. Once ready, add in your roasted sweet potato and squeeze over the juice of one lemon.

12. Mix to combine and season with some salt and black pepper to taste.

13. Enjoy! 

Top tips

• Feel free to substitute the spinach for any other leafy greens you enjoy! Kale or Cavolo nero would both work great in this recipe. If you are choosing to use fresh greens, only add them in when there are 5 minutes left to the cooking time so as to not overcook them. 

• This recipe stores great in the fridge for 2-3 days so it can definitely be one you batch cook at the start of the week and eat for the next few days! 

• You could also cook a double batch of this recipe and freeze to enjoy at a later date!

• We like to enjoy this recipe with fluffy pitta or flat breads; however, it is equally as delicious served with other grains such as rice, quinoa or millet.