EASY SPINACH, SWEET POTATO AND LENTIL DAHL

I think it’s about this time of the year we all have a good long hard look in the mirror and realise we are shadows of our young and fit, former selves. With the warmer months lurking around the corner, the pressure to shed a few pounds becomes an urgent desire. Either that or hide somewhere and avoid any unnecessary interaction.

I’ll just hide here until Winter…

Which is why this recipe I’m about to share is so great. It packs 3 of your 5 a day in each serving, rich in Iron and fibre and low in calories too. Don’t worry though; it doesn’t fall short on flavour either. You’ll be riding the express train to flavour-town with this dish and will undoubtedly manage to please some of the omnivorous friends/family too. Lets do this!

You’re going to need:

  • Sesame Oil
  • 1 Red Onion – you can use white too, if that’s all you have
  • 1 Clove of Garlic – Crushed
  • Ginger – fresh is preferable but dried will work too
  • 1 Red Chilli – once again, dried will be fine too but fresh is preferred
  • 1.5 Tbsp Ground Turmeric
  • 1.5 Tbsp Ground Cumin
  • 2 Sweet Potatoes – approx 400g worth cut into even sized chunks
  • 250g Red Split Lentils
  • 80g Spinach
  • 600ml Vegetable Stock – You can also mix one heaped teaspoon of Vegemite with 600ml for a DIY Veggy Stock
  • 4 Spring Onions sliced thinly to serve
  • Basil Leaves to serve

To start you’ll want to chop your onions up and fry them in some sesame oil. You can use a different oil but Sesame will give you that nutty, earthy flavour we are looking for. Cook the onion until it softens; about 10 minutes on a low heat should suffice.

You’ll now want to add your crushed garlic, ginger and chilli and cook this for about 1 minute. Keep stirring it as you don’t want the ingredients to burn. You’re only frying to release the flavours and form the base of the taste for the Dahl. After this you can add the turmeric and cumin and cook for another minute.

Next is to add the sweet potatoes and fry them in this spice mixture, making sure to fully coat them. After this, tip in your lentils and veggie stock and a little seasoning of salt and pepper. You’ll want to bring this liquid to the boil and once it has, reduce the heat, cover the pot and leave to cook for roughly 20 minutes. The lentils and potatoes should soften; check your potatoes with a knife and it should sink in with little to no effort. If it doesn’t, cook for a few minutes more but not so long they begin to fall apart.

Lastly, you’ll want to add the spinach and cook it all together until the spinach has wilted. Check the taste and add any extra seasoning you may require.

You can serve this on it’s own or if you want to bulk it out a bit, serve with wholegrain rice or cous cous. This dish will keep in an air tight container for up to 5 days in the fridge so you can meal prep your dinner or lunch for the week if need be. Let me know what you think of this dish and below you will find a Downloadable a Printable PDF for you to keep with instructions and nutritional information too.

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