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Sweet potato and spinach dhal

Warming vegetarian dish perfect for meat free Mondays
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine Vegetarian
Servings 4


  • 1 tablespoon sesame oil you can use any vegetable oil but the sesame adds extra flavour
  • 1 red onion, chopped for the colour
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 1 thumb sized piece of ginger, finely chopped you can grate the ginger if you prefer
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons ground cumin
  • 2 or 3 sweet potatoes peeled and cut into cubes buying pre-packaged sweet potato cubes is a perfectly acceptable cheat!
  • 250 grams red lentils approx. 1 cup
  • 650 ml gluten free vegetable stock
  • 100 grams spinach leaves
  • small bunch of Thai basil to serve basil is fine if you can't find Thai basil


  • Heat the sesame oil in a large pot with a lid
  • Add the red onion and cook over a low heat for 5 minutes
  • Add the garlic, ginger, chilli and spices and cook for a minute or two until aromatic
  • Add the sweet potato and stir to coat well.
  • Add the lentils and stock and some salt and pepper to taste. I don't usually add salt as the stock can be quite salty.
  • Bring the pot to a boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally until the lentils and sweet potato are cooked. You may need to add a little extra water to prevent it catching.
  • Stir in the spinach. Once the spinach has wilted serve immediately topped with the basil


Keyword Gluten free, Healthy, vegetarian