Red Lentil & Sweet Potato Dahl

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This lentil dahl is the perfect dish to have in your repertoire as we go in to autumn. It is quick, hearty, filling and bursting with flavour! Dahls are a staple indian dish that are simple lentil (or pulse) curries, they are vegetarian and so easy to make. This recipe has sweet potato, spinach and coconut flavours that give it a little twist. The lentils mean it is packed with protein and fibre and makes a complete vegetarian meal. It reheats perfectly so is a great meal prep option to prepare for lunches mid-week! I love serving mine with some toasted pitta bread.


Red Lentil & Sweet Potato Dahl 

Serves: 4-6 (depending on how much you like to eat!)

Time: 30 minutes


250g red lentils

2 small or 1 large sweet potato, diced in to 1 inch cubes

600ml vegetable stock

1 red chilli, finely chopped

1 onion, diced 

1 large tomato, diced

2 cloves garlic

2 handfuls spinach

1 tsp curry powder

2 tsp turmeric

1/2 tsp ground cumin

1/2 tsp ground coriander 

1 400g tin of coconut milk

Pitta bread or rice to serve



1. In a large, deep pan, heat some olive oil. Once hot, add the turmeric, cumin, curry powder and coriander and toast for 1-2 minutes until fragrant.

2. Add the chopped onion and chili and sauté for 5 minutes until soft.

3. Add in the crushed/chopped garlic and cook for 1 minute more.

4. Add in the sweet potato and stir until coated in the spice mixture.

5. Add the lentils, chopped tomatoes, coconut milk and vegetable stock and stir until mixed. Season with salt and pepper.

6. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the lentils are tender and the liquid is absorbed. 

7. Add in the spinach and pop a lid on the pan for 2 minutes to allow the spinach to wilt. 

8. Serve in bowls with toasted pitta bread and a sprinkle of coriander.

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Emma HantonMainsComment