Sweet potato, spinach & lentil dahl

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• Lizzie

  14 September 2010

  Lizzie rated this recipe

  

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• Emmy-Lou

  15 September 2010

  Emmy-Lou rated and commented on this recipe

  

  I used a crushed dried chilli and a litle extra Garam Masala, which made it a little too spicy for my liking. However, it was very tasty and I will make it again, but as the recipe states!

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• apstan22

  20 September 2010

  apstan22 rated and commented on this recipe

  

  I substituted the sweet potato with butternut squash (as it was to hand). Was a bit dubious about the colour and texture of the curry whilst cooking, but the taste is surprisingly good! I cooked it longer than the recipe said (as it was squash and not sweet potato) and added a little extra spinach and it tastes good! Have made in advance for dinner tomorrow so have not actually eaten it properly, but it tastes promising!

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• jvcg

  21 September 2010

  jvcg rated and commented on this recipe

  

  This recipe is really very good and perfect for a mid-week supper. The sweet potato makes a lovely contrast to the savoury lentils and the spinach really freshens it up. I read all the other comments and followed the advice - I sweated the onions in olive oil (plus a bit of butter) first, along with the chilli, ginger and garlic plus spices. I also found the sweet potato needed a bit longer to make it soft - plus I added extra cherry tomatoes - just to add some more veg. A sprinkling of coriander on the top is always nice. It's a lovely recipe that I definitely plan to make again. It goes well with rice just as well as bread.

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• al's kitchen

  01 October 2010

  al's kitchen commented on this recipe

  My first attempt at daal and very successful! Like others I used canned tomatoes and found the consistency just right. I thought a whole red chilli would be too hot but the flavours mellowed nicely and in fact I'd probably use a little more next time. I also added some paneer just before serving and this worked beautifully. Can't wait for my leftover lunch today!!

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• vikki

  02 October 2010

  vikki rated and commented on this recipe

  

  Made this last night and it's really good. I heeded the advice of other comments on here and fried the onion and chilli with some garlic and ginger to start with, then added the other spices, and then the lentils, stock, and a tin of tomatoes. After about 10 mins I added carrot (didn't have any sweet potato) which took quite a while to go soft so I might par-boil them next time. I also added some lemon juice (about a tablespoon) to cut through the spice which worked well I think, and then put the spinach in right at the end and just stirred it round till it wilted. It actually turned out more than two portions, but that's fine, we'll have the rest tomorrow night and it will probably taste even better.

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• Pamela Kathleen Quinn

  09 October 2010

  Pamela Kathleen Quinn rated and commented on this recipe

  

  this is a lovely healthy tasty recipe but i am surprised there is no salt & pepper in it,once i added it it tasted great.Some of the other comments are really good about using tinned tomatoes instead of fresh, that works really well.

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• Fluffy

  16 October 2010

  Fluffy rated and commented on this recipe

  

  Disappointing!

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• Top Cat

  20 October 2010

  Top Cat rated and commented on this recipe

  

  Made this for supper for me and my husband. Really enjoyed it and would definately make again. I added tinned baby tomatoes as per previous suggestions and I sweated the onions slightly first. This dish definately has a kick to it, but I served it with a blob of 0% greek yoghurt on the side and that cooled things nicely.

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• Linzeeeeeee

  22 October 2010

  Linzeeeeeee commented on this recipe

  Made this tonight and HAD to leave a comment! It's quick, healthy and comforting...most of all YUMMY- and perfect for cold nights! Would definitely recommend, and will definitely be making again!

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• Maren Konrad

  26 October 2010

  Maren Konrad rated this recipe

  

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• Mark Richardson

  05 November 2010

  Mark Richardson rated this recipe

  

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• xXTinkerbellXx

  15 November 2010

  xXTinkerbellXx rated and commented on this recipe

  

  I decided to try this recipe in the slow cooker. I didn't have any spinach or vegetable stock, so I used chicken stock and I threw in some other veggies I had to hand such as baby corns, butternut squash and peppers. I also used tinned tomatoes and added a little chopped garlic. I put everything in the slow cooker, stirred it and set it to high. It took 4 hours and the result was delicious! I served it with a jerk chicken breast rather and it went down very well with my boyfriend. This is one I will be making again! So simple.

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• Vickyo

  17 November 2010

  Vickyo rated and commented on this recipe

  

  Making this agin tonight lovely warming meal very quick easy a big thumbs up

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• Strudel

  07 December 2010

  Strudel rated and commented on this recipe

  

  Love this recipe! Also changed it a little, sweated the onions with some crushed garlic and the turmeric, garam masala and chilli flakes, and fresh chili. Then added a can of chopped tomatoes, then the lentils and stock. Also added chopped coriander stalks and then chopped coriander leaves at the end. So tasty! Will definately be making this again.

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• Zoe

  12 December 2010

  Zoe rated and commented on this recipe

  

  Really yummy! As a student I make a batch for the freezer every now and then. Cheap and nutritious :) xxxx

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• Myszi

  04 January 2011

  Myszi rated this recipe

  

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• nikki's_wee_notions

  04 January 2011

  nikki's_wee_notions rated and commented on this recipe

  

  my first ever dahl (I know - a bit behind the times), easy to make, tasted great, didn't have any naan in so used flat bread instead. Expecting the left-overs to taste even better tomorrow.

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• Sara

  09 January 2011

  Sara rated this recipe

  

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• Claudella

  25 January 2011

  Claudella rated and commented on this recipe

  

  This was quite nice but lacked the flavour of a traditional Indian dahl, although I followed the recipe exactly. I added a couple of blobs of butter at the end to make the consistency a bit creamier but other than that, it would have been a very healthy dish at least!

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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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