Wholesome, hearty, and packed with goodness, this vibrant dhal brings together the earthy warmth of lentils, the natural sweetness of roasted sweet potatoes, and the nourishing green kick of spinach. Perfect for a comforting meal that doesn’t compromise on nutrition.
Each serving provides:
- 397 kcal – a light yet filling option
- 5g fat and just 1g saturates – naturally low in fat
- 65g carbohydrates, with 19g sugars – energy-boosting but balanced
- 11g fibre – high in fibre to support digestion
- 18g protein – a strong plant-based protein hit
- 0.6g salt – keeps sodium levels in check
Ideal for a healthy lunch or dinner that fuels and satisfies.
Ingredients:
- 1 tbsp sesame oil
- 1 red onion
finely chopped - 1 garlic clove
crushed - thumb-sized piece of ginger
peeled and finely chopped - 1 red chilli
finely chopped - 1½ tsp ground turmeric
- 1½ tsp ground cumin
- 2 sweet potatoes (about 400g/14oz), Cut into even chunks
- 250g red split lentils
- 600ml vegetable stock
- 80g bag of spinach
- 4 spring onions
sliced on the diagonal, to serve - ½ small pack of Thai basil
leaves torn, to serve
Method
- step 1: Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
- step 2: Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- step 3: Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
- step 4: Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
- step 5: Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- step 6: 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.
- step 7: Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve
- step 8. Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
To Serve:
Whether chilling or freezing, don’t top with the spring onions and basil until you are about to serve. To freeze, allow the dhal to cool, then pop it into freezable containers. Defrost in the fridge overnight, then reheat until piping hot.
