Spinach, Sweet Potato & Lentil Dahl

Name: Spinach, Sweet Potato & Lentil Dahl
Cuisine: Asian, Indian
Ingredients: 1 tablespoon extra virgin olive oil; 1 small yellow (brown) onion, finely diced; 1 garlic clove, crushed; 1-inch piece of ginger, peeled and finely chopped; ½ long red chili, finely chopped; 1 teaspoon ground turmeric; ½ teaspoon ground cumin; ½ teaspoon garam marsala; 1 tablespoon tomato paste; 1 x 14 fl oz (400g) can diced tomatoes; 1/2 medium sweet potato, cut into small even chunks; 100g cup red split lentils, soaked overnight; 1 cup vegetable stock; spinach 100g; yogurt 100g

4 steps

Updated at: Thu, 17 Aug 2023 03:14:25 GMT

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Ingredients

4 servings

1 tablespoonextra virgin olive oil

1 inchginger

piece, peeled and finely chopped

0.5long red chili

finely chopped

1 teaspoonground turmeric

½ teaspoonground cumin

½ teaspoongaram marsala

1 tablespoontomato paste

400gcan diced tomatoes

0.5sweet potato

medium, cut into small even chunks

100gred split lentils

soaked overnight

1 cupvegetable stock

100gspinach

100gyogurt

Instructions

Step 1

Heat the olive oil in a large, wide-base pot or pan over medium-high heat. Add the onion and sautéuntil it begins to soften.

Step 2

Add the garlic, ginger, and chili, continuing to sauté for another minute. Then add turmeric, cumin, and garam marsala. Lightly sauté for 2 - 3 minutes or until fragrant.

Step 3

Add the tomato paste, tomatoes, sweet potato, lentils, stock, and coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer for 20 - 25 minutes or until the sweet potato is cooked. Stir through baby spinach leaves right at the end.

Step 4

Serve topped with cilantro leaves and a dollop of coconut yogurt.