Jan 30, 2012


 Sweet Potato, spinach and lentil Dahl


  • 100g red lentils
  • 450ml vegetable stock
  • 1 small onion, grated or finely chopped
  • 2 tomatoes, chopped
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 red chilli , finely chopped
  • 1 large sweet potato cut into small pieces
  • 2 handfuls young leaf spinach , shredded
  • 2 naan bread , warmed, to serve 
  1. Put all the ingredients except the sweet potato, spinach and naans in a pan, bring to a simmer and cook for 10 minutes. Add the sweet potato and cook until tender, another 10-12 minutes. Stir in the spinach and cook for a minute until wilted.
  2. Serve with naans.

Per serving

350 kcalories, protein 16.4g, carbohydrate 68.5g, fat 3.1 g, saturated fat 0.3g, fibre 8.3g, salt 2.66 g

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