Lentil, Sweet Potato & Spinach Dahl

Serves: 2

Time: Approx 45 minutes


  • 1-2 tsp oil

  • 1 onion, finely diced

  • 1 tsp ground turmeric

  • 1 tsp fenugreek seeds

  • 1 tsp mustard seeds

  • 1 tsp ground coriander

  • 2 tsp cumin seeds

  • 1/2 thumb sized piece of fresh ginger, grated

  • Pinch of hot chilli powder (or as desired)

  • 1 large garlic clove, finely sliced

  • 80g red lentils, washed

  • Approx 150ml fresh cold water

  • 175g sweet potato, peeled & cut into small cubes

  • 1 can of low fat coconut milk

  • Two large handfuls of spinach, washed

  • 1 handful of fresh coriander, washed

  • Salt and pepper


  1. Heat the oil in a saucepan.

  2. Fry the onion until soft and translucent.

  3. Add the spices and garlic and fry for a further minute (ensuring they do not burn).

  4. Add the lentils, coconut milk and water.

  5. Bring to the boil and boil rapidly for 10 minutes.

  6. Turn down the heat, add the sweet potato and simmer for about 25 minutes or until the potato is soft (if the dahl looks a little too thick or dry, add a little more water)

  7. Once cooked, stir through the spinach and coriander until wilted and season to taste.

  8. Serve with some rice or naan bread.