Sweet Potato and Spinach Dahl
If you’re searching for a healthy vegetarian recipe that’s easy to make and full of flavor, this lentil and sweet potato dish with spinach is the answer. Packed with plant-based protein, fiber, and warming spices, it’s the ultimate comfort food that also happens to be good for you. Easy to make on a weeknight and also great for meal prep days!
Ingredients
- 300 g red lentils
- 1 large sweet potato or two small ones
- 100 g baby spinach
- 1 yellow onion chopped
- 4-5 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tsp ginger grated
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 teaspoon turmeric
- 1/2 tsp ground coriander
- 1 tsp chili flakes
- 400 g diced tomatoes 1 can
- 250 ml coconut milk
- 500 ml stock
- 1 lemon juice
- Salt to taste
- Olive oil
Instructions
- Heat a large frying pan with a little oil. Sauté the onion until translucent, then add the garlic and ginger. Add the tomato paste and spices. Stir to combine and cook for 1 minute to release the flavors.
- Add the chopped sweet potatoes and a little broth to keep them from sticking to the pan. Add the lentils and stir for 1 minute.
- Add the vegetable broth, diced tomatoes and coconut milk. Stir to combine and simmer gently for 10-12 minutes.
- Add salt and spinach to taste. Refresh the flavor with a little squeeze of lemon juice if you want.
- It is ready when the spinach has shrunk and the sauce has thickened.
- Serve with pita bread, chopped fresh cilantro, rice and yogurt.
Nutrition
Calories: 513kcal | Carbohydrates: 76g | Protein: 24g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 628mg | Potassium: 1599mg | Fiber: 28g | Sugar: 11g | Vitamin A: 15031IU | Vitamin C: 29mg | Calcium: 157mg | Iron: 11mg