Lentil and sweet potato dahl

Thursday, 28 January 2016
Lentil and Sweet Potato Dahl

Dahl is a wonderful thing. I love how I can cook up a big batch at the weekend and eat it throughout the week. I love the depth of flavour it has and how versatile it can be, and how the dish can completely come alive just by adding the right herbs and spices. I also really, really love lentils so, you know, dahl was always going to be a winner for me. This one uses red lentils, sweet potato and spinach, which work so well together creating a lovely sweet and savoury fusion with a good kick.

Lentil and Sweet Potato Dahl You will need (serves 2): 
1 red onion
1 large sweet potato
1/2 cup red and/or green lentils (I used a quarter cup of each)
3 handfuls spinach
1 tin chopped tomatoes (400g)
1 cup vegetable stock
1 teaspoon turmeric
1 teaspoon dried coriander leaves
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon dried chillies (you can add more or less to your own taste)
1 tablespoon tomato puree

- Dice the onion into small pieces and cut the sweet potato into small chunks.
- In a large pot, fry the onion in a small amount of olive oil over a medium heat for 2-3 minutes until softened.
- Add the rest of the ingredients, excluding the spinach, to the pot. Bring to the boil and then allow to simmer over a low heat for 25-30 minutes, stirring regularly.
- Add the spinach and cook for a further minute.
- Serve with rice or warm pitta bread.

Lentil and Sweet Potato Dahl

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