Easy Sweet Potato Red Lentil Dal Recipes

SPINACH, SWEET POTATO & LENTIL DHAL

Steps:

• Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
• Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
• Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
• Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
• Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
• Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
• Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
• Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

EASY SWEET POTATO RED LENTIL DAL

Steps:

• In a large pot, heat the oil over medium heat. Add in the onion and cook until translucent, about 5-7 minutes. Then, add in the garlic and cook until fragrant, about another 30 seconds. Add in the curry powder and paprika and cook, stirring constantly until the spices are fragrant, up to 1 minute.
• Next, add in the sweet potato, lentils, tomato paste, bay leaves and water. Bring to a simmer and cover the pot. Simmer for 25 minutes or until the lentils are extremely tender. Add in the salt and stir to combine. Simmer for 5 more minutes. Remove the bay leaves and ladle into bowls. Serve with optional cilantro, lime, and cashews.