For Easter Day 2024, Spinach, Sweet Potato, and Lentil Dal Recipe
A hearty vegan one-pot dish that gives you 3 of your 5 a day! This low-fat, low-calorie dinner is full of iron and can't go wrong.
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Ingredient
– 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– 1½ tsp ground turmeric– 1½ tsp ground cumin– 2 sweet potatoes (about 400g/14oz), cut into even chunk– 250g red split lentil– 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
Ingredient
In a pan with a wide base and a lid that fits tightly, heat 1 tablespoon of sesame oil.
Step 1
Step 1
Instructions
Add one finely chopped red onion and cook on low heat for 10 minutes, turning every now and then, until the onion gets soft.
Step 2
Step 2
Crush one garlic clove and add a thumb-sized piece of ginger and one red chilli. Cook for one minute, then add 1½ teaspoons of ground turmeric and cumin and cook for another minute.
Step 3
Step 3
Raise the heat to medium and add two sweet potatoes that have been cut into even pieces. Stir everything together so that the potatoes are covered in the spice mix.
Step 4
Step 4
Mix in 250g of red split lentils, 600ml of veggie stock, and some salt and pepper. Once the liquid starts to boil, lower the heat, cover, and cook for 20 minutes.
Step 5
Step 5
The lentils should be soft, and the potato should just be able to hold its shape. Adjust the seasonings to your liking, then add the 80g of spinach and stir it in slowly.
Step 6
Step 6
When it's ready to be served, add the four crosswise sliced spring onions and ½ small pack of torn basil leaves. You could also let it cool fully, then put it in airtight containers and put them in the fridge for a healthy lunchbox.