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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
