Sweet potato, spinach & lentil dahl

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Results 61-80

• skies09

  17 May 2011

  skies09 rated and commented on this recipe

  

  so easy to make and surprisingly very tasty.

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• rena

  21 May 2011

  rena rated this recipe

  

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• KellyeSue

  26 May 2011

  KellyeSue rated and commented on this recipe

  

  I've made this twice now, the first time subbing butternet squash for sweet potato, both time were completely easy and delicious, and picky meat-eating other-half loved it.

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• jojo01

  31 May 2011

  jojo01 rated and commented on this recipe

  

  Very yummy! I used the lentil base from this to make a veggie dahl (like the Innocent Pots) - instead of sweet potato and spinach, I added carrots, cauliflower, broccoli, chickpeas and peas and managed to get 5 portions from it (some now in tupperwares in the freezer). Fabulous, cheap, tasty and highly recommended.

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• PipPip

  31 May 2011

  PipPip rated and commented on this recipe

  

  Used half a tin of chickpeas instead of lentils and added garlic, ginger and coriander leaves - absolutely brilliant, it tastes so much nicer than you'd think from just a handful of ingredients. Definitely worth a try if you haven't already.

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• Emmy

  05 June 2011

  Emmy rated and commented on this recipe

  

  Just made this and it was quite nice but nothing special. I didn't find it particularly flavoursome and the lentils stuck to the bottom of the pan and burnt even though I cooked it for the time suggested. I've made a batch to freeze so am hoping it'll taste better next time round.

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• Emmy

  05 June 2011

  Emmy commented on this recipe

  Just made this and it was quite nice but nothing special. I didn't find it particularly flavoursome and the lentils stuck to the bottom of the pan and burnt even though I cooked it for the time suggested. I've made a batch to freeze so am hoping it'll taste better next time round.

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• thespecialk

  05 June 2011

  thespecialk rated and commented on this recipe

  

  There was nothing special about this dish but at least it was very healthy with all of the vegetables. I also added garlics, carrots, mushrooms, tin of tomatoes nutmeg & extra garam masala - without any of these it would have been very bland. Unfortunately I would not make again.

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• Lois

  16 June 2011

  Lois rated this recipe

  

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• Jackie B

  18 June 2011

  Jackie B rated and commented on this recipe

  

  Fantastic! Ive made this 3 times now, yummy!

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• emmaness

  21 June 2011

  emmaness rated and commented on this recipe

  

  Yummy and very wholesome comforting meal! I serve with basmati rice. Pretty straightforward to make but looks more difficult. Even my extremely carniverous boyfriend enjoyed it!! You do have to be careful to stir regularly so the lentils don't stick to the sides, and I used a little more turmeric and garam masala than the recipe states. I also used tinned tomatoes for convenience.

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• Jo Pelly

  21 June 2011

  Jo Pelly rated this recipe

  

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• Tashimo

  07 July 2011

  Tashimo rated and commented on this recipe

  

  Reallly tasty and very easy to make. But will definitely use less liquid next time!

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• emilyjay

  09 July 2011

  emilyjay rated and commented on this recipe

  

  I made this recipe this evening and was very impressed. It was quick to make, incredibly cheap and very tasty - as well as healthy! I will definately add it to my arsenal of cheap and healthy one-pot dishes (my favourite kind). The dish wasn't quite as flavoursome as I would have liked. I added a few corriander seeds, but next time I'll make sure I do a bit more on the spice-side. Might add chickpeas next time too as has been suggested as I think they'd really compliment it. I had mine with chapattis too as they're a bit healthier than naans!

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• comradekate

  11 July 2011

  comradekate rated and commented on this recipe

  

  Makes two very large portions, even as a main.

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• Hannah S

  12 July 2011

  Hannah S rated and commented on this recipe

  

  Yummy! Made quite a fews substitutions tho due to not having some of the ingredients... added mushrooms and butternut squash instead of sweet potato, dried chilli instead of fresh and a tin of chopped tomatoes! But still very yummy. Had it with gluten free pittas and natural yoghurt. Will be great for lunches :)

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• Sarah11

  19 July 2011

  Sarah11 rated and commented on this recipe

  

  Delicious! Added some extra dried chilli to heat it up a bit as well as the fresh chilli. Made sure my measurements of the spices were heaped just to make sure it was flavoursome and it was. Very filling for the portion size along with a pitta bread and looking forward to the leftovers tomorrow :)

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• Dawn

  24 July 2011

  Dawn commented on this recipe

  This is absolutely delish!

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• rudomav

  24 July 2011

  rudomav commented on this recipe

  roasted the sweet potato instead and stirred it in at the very end and i also added potatoes just to fill it up. we loved it. will definitely be making this again

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• janet

  26 July 2011

  janet rated and commented on this recipe

  

  I cooked the onions, chili and spices in some oil before adding the other ingredients, otherwise i followed the recipe. It was delicious!

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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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