Dhal with fork on plate

Spinach, sweet potato & lentil dhal

  • Rating: 5 out of 5.522 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal397
low infat5g
saturates1g
carbs65g
sugars19g
fibre11g
protein18g
salt0.6g
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Ingredients

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 1 ½ tsp ground turmeric and 1 ½ 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. 

Goes well with

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    Rating: 5 out of 5.522 ratings
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