Spinach Sweet Potato Lentil Dhal For Easter Day 2024
It's a vegan one-pot meal that's so soothing that it counts as three of your five-a-day! This dinner is low in calories, low in fat, and high in iron, so you can't go wrong with it.
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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
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 1
Step 1
Instructions
Crush 1 garlic clove, finely chop 1 thumb-sized ginger, and cut 1 red chilli. simmer for 1 minute, then add 1½ tsp of turmeric and cumin and simmer for 1 minute longer.
Step 2
Step 2
Begin with 1 crushed garlic clove, 1 finely chopped ginger, and 1 red chilli. Cook for 1 minute, then add 1½ tsp ground turmeric and cumin and cook for 1 minute more.
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.
Step 5
Step 5
Once the liquid starts to boil, lower the heat, cover, and cook for 20 minutes. The lentils should be soft, and the potato should just be able to hold its shape.
Step 6
Step 6
Adjust the seasonings to your liking, then add the 80g of spinach and stir it in slowly. When it's ready to be served, add the four crosswise sliced spring onions and ½ small pack of torn basil leaves.
Step 7
Step 7
You could also let it cool fully, then put it in airtight containers and put them in the fridge for a healthy lunchbox.