A well-made spinach, sweet potato and lentil dhal combines the natural sweetness of sweet potatoes with earthy lentils and fragrant spices. This Indian-inspired vegetarian dish is filling, affordable and particularly convenient for families looking to include more plant-based meals in their weekly menus.
Red lentils soften as they cook, creating a thick, creamy consistency without requiring additional flour or cream. Meanwhile, coconut milk balances the spices and spinach adds colour and extra vegetables. Serve the dhal with basmati rice, warm roti or naan bread for a satisfying family supper.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon mild curry powder
- ¼ teaspoon chilli flakes, optional
- 1 large sweet potato (approximately 350g), peeled and diced200g drie
- d red lentils, rinsed
- 1 tin (400g) chopped tomatoes
- 1 tin (400ml) coconut milk
- 400ml vegetable stock
- 100g fresh baby spinach
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Fresh coriander for serving
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook for 4 minutes until softened.
- Stir in the garlic, ginger, cumin, coriander, turmeric, curry powder and optional chilli flakes. Cook for 1 minute until fragrant.
- Add the diced sweet potato and rinsed lentils, stirring to coat them in the spices.
- Pour in the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle boil.
- Reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally until the lentils are soft and the sweet potato is tender.
- Add a splash of water if the dhal becomes too thick before the vegetables have finished cooking.
- Stir in the spinach and cook for another 2 minutes until wilted.
- Add the lemon juice and season with salt and black pepper. Garnish with fresh coriander before serving.
How to Prepare the Perfect Dhal
Rinse the red lentils thoroughly under cold running water before cooking. This removes excess surface starch and any loose debris.
Cut the sweet potato into small, evenly sized cubes so it cooks at approximately the same rate as the lentils. Additionally, stir the mixture regularly towards the end of cooking to prevent the lentils from sticking to the bottom of the saucepan.
For a thicker dhal, simmer uncovered for a few extra minutes. If you prefer a looser consistency, add a little more vegetable stock.
Preparation Time
| Stage | Time |
|---|---|
| Preparing ingredients | 10 minutes |
| Cooking | 30 minutes |
| Total | 40 minutes |
Servings
Serves 4 to 6 people, depending on portion size and accompaniments.
Frequently Asked Questions
Can I use green or brown lentils instead?
Yes, although they take longer to cook and retain a firmer texture. You may need additional stock and approximately 15 to 20 minutes of extra cooking time.
Can I make this dhal without coconut milk?
Yes. Replace the coconut milk with additional vegetable stock for a lighter version, although the finished dhal will be less creamy.
Is this recipe suitable for children?
Yes. Omit the chilli flakes and use mild curry powder. Mash the sweet potato slightly for younger children and serve with rice.
Can I freeze sweet potato and lentil dhal?
Yes. Allow it to cool before freezing in airtight containers for up to three months for best quality. Defrost in the refrigerator and reheat thoroughly.
How long does leftover dhal last?
Store leftovers in the refrigerator for up to three days. Add a splash of water when reheating because the lentils continue absorbing liquid.
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