Spinach, Sweet Potato & Lentil Dhal Recipe

Introduction

This Spinach, Sweet Potato & Lentil Dhal is a comforting and nutritious dish full of warming spices and vibrant flavors. It’s perfect for a cozy weeknight meal or a make-ahead lunch that tastes even better the next day.

Ingredients

• 1 tbsp sesame oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• Thumb-sized piece ginger, peeled and finely chopped
• 1 red chilli, finely chopped
• 1 ½ tsp ground turmeric
• 1 ½ tsp ground cumin
• 2 sweet potatoes (about 400g/14oz), cut into even chunks
• 250g red split lentils
• 600ml vegetable stock
• 80g bag of spinach
• 4 spring onions, sliced on the diagonal, to serve
• ½ small pack of Thai basil, leaves torn, to serve

Instructions

1. Step 1: Heat the sesame oil in a wide-based pan with a tight-fitting lid over low heat. Add the finely chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
2. Step 2: Add the crushed garlic, chopped ginger, and red chilli to the onion. Cook for 1 minute, then stir in the ground turmeric and ground cumin. Cook for another minute to release the spices’ flavors.
3. Step 3: Increase the heat to medium and add the sweet potato chunks. Stir well to coat the sweet potato evenly with the spice mixture.
4. Step 4: Add the red split lentils and pour in the vegetable stock. Season with salt and pepper to taste. Bring the mixture to a boil.
5. Step 5: Reduce the heat to low, cover the pan with the lid, and simmer for 20 minutes until the lentils are tender and the sweet potato is just holding its shape.
6. Step 6: Taste and adjust seasoning if needed. Gently stir in the spinach leaves and cook until they have just wilted.
7. Step 7: Serve the dhal topped with sliced spring onions and torn Thai basil leaves for a fresh, aromatic finish.

Tips & Variations

• For a creamier texture, stir in a splash of coconut milk at the end of cooking.
• Add a squeeze of lemon or lime juice before serving to brighten the flavors.
• Use kale or chard instead of spinach if preferred.
• Adjust the chili quantity to your spice tolerance to make it milder or hotter.

Storage

Allow the dhal to cool completely before transferring it to airtight containers. It can be stored in the fridge for up to 3 days or frozen for up to 3 months. When freezing, keep the spring onions and basil separate and add them just before serving. To reheat, thaw in the fridge overnight if frozen, then warm gently on the stove or in the microwave until piping hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Red split lentils work best as they cook quickly and break down to create a creamy texture. Brown or green lentils take longer to cook and hold their shape more, so you may need to adjust cooking times.

Is this dhal suitable for freezing?

Yes, this dhal freezes very well. Just make sure it is completely cooled before freezing, and add the fresh spring onions and basil after reheating.

Spinach, Sweet Potato & Lentil Dhal Recipe

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★★★★★

4.4 from 88 reviews

• Author: Jake
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A wholesome and comforting spinach, sweet potato, and lentil dhal made with aromatic spices and simmered to perfection. This vegan and gluten-free dish is packed with nutrients and perfect for a healthy lunch or dinner.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp sesame oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• Thumb-sized piece ginger, peeled and finely chopped
• 1 red chilli, finely chopped
• 1 ½ tsp ground turmeric
• 1 ½ tsp ground cumin
• 2 sweet potatoes (about 400g/14oz), cut into even chunks
• 250g red split lentils
• 600ml vegetable stock
• 80g bag of spinach

For Serving

• 4 spring onions, sliced on the diagonal
• ½ small pack of Thai basil, leaves torn

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Instructions

1. Heat the oil and soften onions: Heat the sesame oil in a wide-based pan with a tight-fitting lid over low heat. Add the finely chopped red onion and cook for 10 minutes, stirring occasionally, until softened and translucent.
2. Add aromatics and spices: Add the crushed garlic, finely chopped ginger, and red chilli to the pan; cook for 1 minute to release their flavors. Then sprinkle in the ground turmeric and ground cumin, cooking for another minute to toast the spices and enhance aroma.
3. Add sweet potatoes and coat with spices: Turn the heat up to medium and add the sweet potato chunks to the pan. Stir well to coat the sweet potato evenly with the spice mixture, ensuring all pieces are infused with flavor.
4. Add lentils and stock: Pour in the red split lentils and vegetable stock. Season with salt to taste. Bring the liquid to a boil to kickstart the cooking process.
5. Simmer until tender: Once boiling, reduce the heat to low, cover with the lid, and let it cook gently for about 20 minutes until the lentils are tender and the sweet potatoes are just holding their shape, being careful not to overcook them.
6. Adjust seasoning and add spinach: Taste the dhal and adjust salt or seasoning as needed. Gently stir in the bag of spinach leaves and cook until they are just wilted.
7. Serve garnished with fresh herbs: Remove from heat and serve the dhal topped with diagonally sliced spring onions and torn Thai basil leaves for a fresh and colorful finish. For storage, allow to cool fully before dividing into airtight containers for the fridge or freezer.

Notes

• Do not add spring onions and Thai basil before storing; add them fresh at serving time.
• To freeze, cool the dhal completely, then place in freezer-safe containers. Defrost overnight in the fridge and reheat thoroughly before serving.
• This dish is naturally vegan and gluten-free, making it suitable for various dietary needs.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: spinach dhal, sweet potato lentil curry, vegan dhal, healthy lunch recipe, gluten-free dhal, easy lentil stew, Indian spiced dhal