This comforting vegan one-pot recipe counts for 3 of your 5-a-day! With a perfect 4.7 out of 5 star rating, this iron-rich, low-fat, low-calorie supper combines the earthiness of lentils with the sweetness of sweet potatoes and the nutritional power of spinach.
Ingredients
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 large sweet potato, peeled and diced
- 3 garlic cloves, crushed
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 200g red lentils, rinsed
- 600ml vegetable stock
- 80g spinach
- 4 tbsp plain yogurt (dairy-free if vegan)
- Handful of coriander leaves, to serve
- Naan bread or rice, to serve (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Add the diced sweet potato and crushed garlic, cooking for another 5 minutes.
- Stir in the curry powder, turmeric, and cumin, cooking for 1 minute until fragrant.
- Add the rinsed lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils and sweet potato are tender.
- Stir in the spinach until wilted.
- Serve the dhal topped with yogurt and coriander leaves, with naan bread or rice if desired.