Sweet potato and spinach dal
A thick, soft red lentil dal with sweet potato, spinach and warming spices, made without ghee or oil.
- Time40 min
- LevelEasy
- Costabout £1.15 a head
Ingredients
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Method
- 1
Spray a large pan with low fat cooking spray and cook the onion for 6 minutes until soft.
6 min - 2
Add the garlic, ginger, cumin, coriander, turmeric and chilli. Stir for 1 minute.
- 3
Add the lentils, sweet potato and water. Bring to the boil, then simmer for 20 to 25 minutes, stirring now and then, until the lentils have broken down and the sweet potato is soft.
23 min 20 s - 4
Meanwhile cook the rice following the packet.
- 5
Stir in the spinach until wilted, then the lemon juice. Add a splash of water if it is too thick.
- 6
Season with black pepper and top with coriander. Serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.