Recipes, Savoury

Roasted Sweet Pot + Spinach lentil dal. The most delicious dal ever!

It may not be the prettiest thing you ever did see but this dal is super delish. I have made a version of it, making it up as I go, for us quite a lot now and every time I would wish I had written the recipe down. So I did! 

I know dal is nothing new (infact, the traditional version from the Indian subcontinant is anchient) but like many things, each variation is slightly different and has its own character. 

This is one of mine. Chockas with fresh ginger and spices and finished with lemon juice to bring the flavours out. I hope this helps to nourish you and your family in this uncertain time and that you savour the cooking process and enjoy the feeling of nourishing your body with all of the delcious wholefood ingredients. 

Much love, Harry. xx 
Serves: 4 - 6 
Prep time: 5 minutes 
Cook time: 50 minutes 
1.5kg sweet potato, washed and chopped into 3cm cubes 
2 brown onions, peeled and diced 
2 tablespoons fresh ginger, peeled and minced
 (or 2 teaspoons ginger powder) 
2 medium carrots, approx 200 g, washed and diced 
1 tablespoon each turmeric powder, cumin powder, garlic powder and corriander seeds
1 teaspoon each chilli flakes and curry powder (optional for spice)
2 cups vegetable broth or stock  
3/4 cup dried yellow or red lentils/split peas, rinsed well
2 cups thin coconut milk 
1 large lemon, juiced 
2 cups fresh spinach 
Pre-heat oven to 200 degrees celcius, fan forced. 

Line oven trays with baking paper and spread sweet potato out evenly. 

Place in the oven to bake for 25 minutes while you make the rest. 
optional - drizzle a little olive oil over sweet potato to soften further. 

In a large saucepan, saute the onion, ginger, carrot and spices in a splash of vegetable stock until soft and fragrant. 

Once cooked add the lentils, vegetable stock and coconut milk and stir well. 

Once the sweet potato is cooked, add it to the saucepan and stir well. 

Place the lid on, leaving a slight gap and leave to simmer on a low heat, stirring every now and again until the dhal begins to thicken and the lentils soften. 

When ready, turn heat off, stir in the lemon juice and fresh spinach and you are ready to serve. 

This delicious dhal also works well as leftovers the next day in a wrap or a nourish bowl! 

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6 thoughts on “Roasted Sweet Pot + Spinach lentil dal. The most delicious dal ever!

  1. Brittany says:

    Wow! This was a massive hit with the family tonight, delicious! Thank you for sharing this recipe online, I’m going out tomorrow to buy your book.

    1. Harry says:

      SO good to hear Brittany! Always a win when something is a hit with the whole fam! Enjoy WHOLE xx

  2. Sarah says:

    I must tell you Harry, I cook this once a week! It’s our go-to meal and enough for several days of lunches afterwards. You are amazing!

    1. Harry says:

      Ahhh that is so wonderful to hear Sarah! A high roltation recipe is a winner in my book. Means it has ticked all the boxes! Thank you for sharing x

  3. Kyla says:

    This is pure comfort food and so delicious – thank you! Does it freeze ok?

    1. Harry says:

      My pleasure Kyla!

      Glad you enjoy it. Yes, freezes just as well as any dahl, stew, soup etc etc. It’s a good one for that! Definitly freeze in portions you would eat as you would any of those for easy defrosing!

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