Spinach Sweet Potato Lentil Dhal Recipes

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SPINACH, SWEET POTATO & LENTIL DHAL



Spinach, sweet potato & lentil dhal image

A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 13

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 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

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.

Nutrition Facts : Calories 397 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

LENTIL SWEET POTATO & SPINACH STEW



Lentil Sweet Potato & Spinach Stew image

Savor meatless Monday with this lentil sweet potato & spinach stew from Elle. Lentils provide a great source of protein and iron for vegetarians and vegans, and add so much body to this stew. The orange veggies add the perfect amount of sweet to balance the spice without a pinch of added sugar. This stew can be made ahead of time and frozen for convenient reheating.

Provided by donna.turner15

Categories     < 4 Hours

Time 1h45m

Yield 4 1.5 cup servings, 4 serving(s)

Number Of Ingredients 15

1 1/4 cups green lentils
4 cups vegetable broth (certified gluten-free if necessary)
1 cup water
1 yellow onion, cut in half
3 garlic cloves, peeled and smashed
1 bay leaf
1 pinch saffron
1/2 teaspoon turmeric
1 pinch sea salt
1 teaspoon ground ginger
2 medium carrots, peeled and diced
1 extra large sweet potato, peeled and cut into 1/4-inch chunks
2 medium vine-ripened tomatoes, food processed or 2 medium tomatoes, blended until almost smooth
fresh ground pepper
5 cups Baby Spinach, washed

Steps:

  • Combine the lentils, vegetable broth, water, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven and bring to a boil. Rub saffron between your fingers and add to the pot, along with the turmeric. Stir, reduce the heat, add salt to taste, cover and simmer for 30 minutes.
  • After 30 minutes, add the remaining ingredients except the spinach. Return to a simmer, cover and simmer an additional 25-30 minutes, until the lentils and vegetables are tender.
  • Remove the onion, garlic cloves and bay leaf and salt/pepper to taste. Stir the spinach into the hot stew a 5-7 minutes before serving to allow it to wilt.

Nutrition Facts : Calories 289, Fat 1.1, SaturatedFat 0.2, Sodium 224.1, Carbohydrate 53.1, Fiber 22.3, Sugar 7, Protein 18.4

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH



Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories     dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

  • In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
  • Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
  • Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
  • Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
  • Divide among shallow bowls and top with cilantro and coconut flakes, if using.

SPICED SWEET POTATO DAHL



Spiced Sweet Potato Dahl image

A delicious thick Indian lentil soup, with delicate spices, sweet potato, and baby spinach. Delicious scooped up with naan breads!

Provided by Melanie Booth

Categories     World Cuisine Recipes     Asian     Indian

Time 48m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 teaspoon butter, or to taste
1 red onion, chopped
2 tablespoons dukka
1 tablespoon garam masala
1 clove garlic, crushed
2 large sweet potatoes, peeled and cut into chunks
5 ¾ cups vegetable broth
1 ½ cups red lentils
1 small bunch fresh cilantro, chopped
3 ½ ounces baby spinach leaves
ground black pepper to taste

Steps:

  • Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
  • Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 66.2 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 13.8 g, Protein 17 g, SaturatedFat 1.3 g, Sodium 567.5 mg, Sugar 11.1 g

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Top Asked Questions

What is the best way to cook lentils and sweet potato?
Add stock, drained lentils, sweet potato, tomatoes, chilli and honey and salt and bring to the boil. Reduce heat to simmer, pop on a lid and cook for 15 minutes, stirring occasionally. Add spinach, check and adjust seasoning.
How to cook lentils and spinach for lentils?
Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes. Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes. Add the spinach and stir until just wilted, 2 to 3 minutes.
How to make sweet potato Dhal at home?
While the sweet potato is in the oven make the dhal. In a medium size saucepan heat up 1 tablespoon of oil, add the onion and fry gently for about 4 minutes until softened stirring often. Add the korma paste and garlic, stir and fry for a minute.
What is sweet potato lentil dal?
Sweet Potato Lentil Dal is humble comfort food for the soul. Infused with fragrant Indian spices, it’s a very simple but deeply satisfying meal, that awakens your taste buds while nourishing your whole body down to the core.

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