Spinach, Sweet Potato, and Lentil Dhal Recipe

Here’s another meal to love…it’s a low-calorie, vegetarian meal, packed with iron-rich ingredients and low-fat.

It has the goodness and healing ingredients of onion, garlic, ginger, chili, turmeric, cumin and sweet potatoes…you have a meal here which supports gut health with amazing spices, plus vegetables and ingredients helping reduce inflammation and cholesterol and more…

Lentils make the dish a healthy source of vegetarian protein, while the vegetable, spice and herb ingredients supply valuable vitamins, minerals and phytochemicals. Feel like serving this dish with basmati rice with red split lentil dahl…it can be a complete vegetarian meal!

(Prep: 10 min…Cooking time: 35 min…Serves: 4)

This is what you will need for your shopping list…

Spinach, Sweet Potato, and Lentil Dhal Healthy Recipe

Recipe by Julie Getty

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

I am a big fan of healthy recipes because it helps you burn fat, keep you fit and also at the same time it keeps you energetic throughout the day. This is called sustainable weight loss. You lose weight and also don’t crave for food to binge eat it. #healthyrecipes

Ingredients

• 1 tbsp sesame oil

• 1 red onion, finely chopped

• 1 garlic clove, crushed

• Thumb-sized piece ginger, peeled and finely chopped

• 1 red chili, finely chopped (don’t rub your eyes while you are chopping)

• 1 ½ tsp ground turmeric

• 1 ½ tsp ground cumin

• 2 sweet potatoes (about 400g/14oz), cut into even chunks

• 250 g red split lentils

• 600 ml vegetable stock (ensure to read the ingredients, find one with no added sugar)

• 80 g bag of spinach (preferably choose organic)

• 4 spring onions, sliced on the diagonal, to serve

• ½ small pack of Thai basil, leaves torn, to serve

Let’s start putting it all together so we can eat!!!

Method…

Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger, and chili, cook for 1 min, then add the spices and cook for 1 min more.

Turn up the heat to medium, add the sweet potato and stir everything together so the potato is coated with the spice mixture. Tip in the lentils, stock, and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape

Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, top with the spring onions and basil to serve….or if you made enough to have the next day….allow it to cool completely and then choose how you would like to divide it for other meals or store it…

Tips on freezing or refrigerating the leftovers…
Don’t top the meal with spring onions and basil until you are about to serve, so you can freeze the remaining portion.

To freeze, allow the dhal to cool, then pop into freezable containers. Defrost in the fridge overnight, then reheat until piping hot.

Well, I hope you enjoy this as much as we did…if you find an alternative that is equally delicious we would love to know… hope you have fun making this meal…

Julie xO