Sweet potato, spinach & lentil dahl

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• minacolada

  30 October 2011

  minacolada commented on this recipe

  I deviated from the recipe quite a lot so it wasn't fair to rate it but the end result was AMAZING. I chopped up a butternut squash and fried it in some olive oil to brown it a bit, then added an onion and some garlic and the suggested spices - but doubled as I doubled the recipe. I then added all the rest of the ingredients and simmered for half an hour. It is lovely...my family were very happy!

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• minacolada

  30 October 2011

  minacolada commented on this recipe

  I deviated from the recipe quite a lot so it wasn't fair to rate it but the end result was AMAZING. I chopped up a butternut squash and fried it in some olive oil to brown it a bit, then added an onion and some garlic and the suggested spices - but doubled as I doubled the recipe. I then added all the rest of the ingredients and simmered for half an hour. It is lovely...my family were very happy!

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• minacolada

  30 October 2011

  minacolada commented on this recipe

  I deviated from the recipe quite a lot so it wasn't fair to rate it but the end result was AMAZING. I chopped up a butternut squash and fried it in some olive oil to brown it a bit, then added an onion and some garlic and the suggested spices - but doubled as I doubled the recipe. I then added all the rest of the ingredients and simmered for half an hour. It is lovely...my family were very happy!

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• elusive_fox

  11 November 2011

  elusive_fox rated and commented on this recipe

  

  We make this regularly as a quick and tasty vegan supper. Always goes down a treat! Keep an eye on the water content while cooking the lentils as they have a tendency to stick. Don't put too much in though as the water released from the spinach leaves will loosen it up also.

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• sezzaa

  12 November 2011

  sezzaa rated and commented on this recipe

  

  Delish. So easy and guilt free. Definitely making this again!

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• Dizzydoolally

  21 November 2011

  Dizzydoolally rated this recipe

  

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• amandafife

  28 December 2011

  amandafife rated and commented on this recipe

  

  Really tasty and very simple.

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• xholliexberryx

  30 December 2011

  xholliexberryx rated and commented on this recipe

  

  Absolutely love this recipe. super quick, healthy and cheap. Ticks all the boxes :-)

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• Liz

  31 December 2011

  Liz rated and commented on this recipe

  

  Excelent! I used butternut squash instead of sweet potato and spinach. It was deliciously fiery and had a lovely creamy consistency.

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• amb204

  09 January 2012

  amb204 commented on this recipe

  Was going to make this tonight - can I use normal potato instead of sweet?!

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• Longmead

  10 January 2012

  Longmead rated and commented on this recipe

  

  fantastic, delicious and easy!

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• eva_anita

  14 January 2012

  eva_anita rated and commented on this recipe

  

  I used regular potato and added also garlic as suggested by Beeps. The big advantage of this recipe is that it is such a hearty meal but needs only 30 min. to make, even less if you have a pressure cooker. And besides you can put in the pot whatever you have at hand more or less. I think a lot of taste depends on the quality of the garam masala you have and the vegetable broth cube. Next time I will try adding cauliflower and mushrooms, chicken cube or no cube at all but shredded chicken. Thank you for this recipe!

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• Blue

  23 January 2012

  Blue rated and commented on this recipe

  

  This turned out well, I did cook the onions and spices for a bit first though, before adding the other ingredients.

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• Joelle23

  24 January 2012

  Joelle23 commented on this recipe

  Very simple to make. I fried the onion with cumin and garlic and pepper until softened and then added the tomatoes, stock, lentils and the rest of the spices. I didn't have garam masala so used more cumin, paprika and cinamon instead. I also didn't have a chilli and used chilli flakes instead, and used yellow lentils and a small butternut squash. Over all it was very tasty, especially mixed with a bit of mango sauce. I didn't serve it with anything, just had it hot out the bowl. yum.

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• Joelle23

  24 January 2012

  Joelle23 rated this recipe

  

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• AbbieM

  24 January 2012

  AbbieM rated and commented on this recipe

  

  A really tasty dish. I made it as a packed lunch and used it as a dip for veg and pitta etc. It was delicious! After reading some of the previous comments, I fried the onion, chilli, spices and added some garlic before putting the other ingredients in the pan. I also let it cook down for longer, achieving a better dip consistency. I will definitely be making it again!!

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• Sunflower

  26 January 2012

  Sunflower commented on this recipe

  An excellent and very tasty mid-week meal. I served it with Onion Baji.

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• vmansfield

  31 January 2012

  vmansfield rated this recipe

  

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• lou-la-belle

  01 February 2012

  lou-la-belle rated and commented on this recipe

  

  I am sooo impressed with this dish. It was quick, easy, cheap and healthy. Win all round. I sweated the onions with garlic first and used a tin of tomatoes and substituted the chilli for a sprinkling of hot chilli powder. I also used frozen spinach which I chucked in at the beginning. Going to unleash it on the unsuspecting children next week. I wonder how they will get on. Meanwhile, from me, its a HUGE thumbs up.

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• Jenna L

  02 February 2012

  Jenna L rated and commented on this recipe

  

  carnivore partner loved it! cheap, healthy and filling!

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Ingredients

• 100g red lentils
• 450ml vegetable stock
• 1 small onion , grated or finely chopped
• 2 tomatoes , chopped
• ½ tsp turmeric
• 1 tsp garam masala
• 1 red chilli , finely chopped
• 1 large sweet potato , cut into small pieces
• 2 handfuls young leaf spinach , shredded
• 2 naan bread , warmed, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

• 100g red lentils
• 450ml vegetable stock
• 1 small onion , grated or finely chopped
• 2 tomatoes , chopped
• ½ tsp turmeric
• 1 tsp garam masala
• 1 red chilli , finely chopped
• 1 large sweet potato , cut into small pieces
• 2 handfuls young leaf spinach , shredded
• 2 naan bread , warmed, to serve

Per serving

350 kcalories, protein 16.4g, carbohydrate 68.5g, fat 3.1 g, saturated fat 0.3g, fibre 8.3g, salt 2.66 g

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