Spinach, sweet potato & lentil dhal on a plate with a fork

Spinach, sweet potato & lentil dhal

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(365 ratings)

Prep: 10 mins Cook: 35 mins

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal397
  • fat5g
  • saturates1g
  • carbs65g
  • sugars19g
  • fibre11g
  • protein18g
  • salt0.6g
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Ingredients

  • 1 tbsp sesame oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • thumb-sized piece ginger, peeled and finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 red chilli, finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 ½ tsp ground turmeric
  • 1 ½ tsp ground cumin
  • 2 sweet potatoes (about 400g/14oz), cut into even chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 250g red split lentils
  • 600ml vegetable stock
  • 80g bag of spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 4 spring onions, sliced on the diagonal, to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ small pack of Thai basil, leaves torn, to serve
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.

  2. Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.

  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.

  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.

  5. Tip in 250g red split lentils, 600ml vegetable stock and some seasoning. 

  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.

  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.

  8. Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

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Comments, questions and tips

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shelley1977
16th Jun, 2016
5.05
Love this recipe as does my husband and children. I don't use the basil though and serve with homemade naan
jeanetteski
7th May, 2016
5.05
Great dish. It went a bit dry before sweet potato was cooked so I put in a 160ml tin of coconut milk. It did the trick, also I used 4 blocks of frozen spinach instead of fresh, and I used a handful of chopped coriander in place of the basil....delicious!
JDM
4th Apr, 2016
5.05
A great dish that's simple and very tasty, didn't have Basil so added a bit more Spinach to substitute and garnished with a bit of coriander. Perfect
hilbee
28th Mar, 2016
5.05
Thai basil adds an aniseed flavour which was really good. Picked some up back accident and froze it. This was so flavoursome and filling. I was cooking for a vegan as well as meat eaters so this went really well with the lamb steaks and rosemary sweet potatores
karens1304
14th Mar, 2016
This is delicious. I've tried lots of different dhals and this was certainly one of the best yet.
georgelikescake
12th Mar, 2016
4.05
Delicious recipe, far tastier than I was expecting. Didn't have any Thai basil so not sure how much this would have added but it was brill even without. Will become a regular recipe I think!
PippaH1
11th Mar, 2016
5.05
only used 220g sweet potato as was all I had but it was really easy and flavours were great
ifeyinwa00
8th Mar, 2016
4.05
This dish was delicious. It was so full of flavour and healthy at the same time. Perfect for a mid-week, filling veggie meal

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