Easy Spinach Sweet Potato and Lentil Dhal Recipe

This Spinach Sweet Potato and Lentil Dhal Recipe is a comforting and nutritious dish that combines the earthy flavors of lentils with the sweetness of sweet potatoes and the freshness of spinach. This one-pot meal is perfect for a cozy dinner and is packed with protein, fiber, and vitamins!

Spinach Sweet Potato and Lentil Dhal Recipe

Ingredients

For the Dhal:

• 1 tablespoon olive oil (or coconut oil)
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1-inch piece of ginger, peeled and finely chopped
• ½ long red chili, finely chopped (adjust to taste)
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon garam masala
• 1 tablespoon tomato paste
• 1 (14 oz) can diced tomatoes (or crushed tomatoes)
• 1 medium sweet potato, cut into small even chunks
• ½ cup red split lentils, rinsed (soaked overnight if desired)
• 1 cup vegetable stock
• ½ (14 oz) can coconut cream (or full-fat coconut milk)
• 1 cup baby spinach leaves

For Serving:

• Fresh cilantro (coriander) leaves, chopped
• Coconut yogurt (optional)

Instructions

1. Sauté the Aromatics:

• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté for about 5 minutes until it begins to soften.
• Add the minced garlic, grated ginger, and chopped chili. Continue to sauté for another minute until fragrant.

2. Add Spices:

• Stir in the ground turmeric, cumin, and garam masala. Cook for about 2-3 minutes to toast the spices, stirring frequently to prevent burning.

3. Combine Ingredients:

• Add the tomato paste and diced tomatoes to the pot. Stir well to combine.
• Add the sweet potato chunks, rinsed lentils, vegetable stock, and coconut cream. Mix thoroughly.

4. Simmer:

• Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes or until the sweet potatoes are tender and the lentils are cooked through.

5. Incorporate Spinach:

• Once cooked, stir in the baby spinach leaves and let them wilt for a couple of minutes.

6. Season and Serve:

• Taste the dhal and adjust seasoning with salt and pepper as needed.
• Serve hot, garnished with fresh cilantro leaves and a dollop of coconut yogurt if desired.

Tips for A Successful Spinach Sweet Potato and Lentil Dhal Recipe

• Vegetable Variations: Feel free to add other vegetables such as carrots or bell peppers for added nutrition.
• Make Ahead: This dhal can be made in advance and stored in an airtight container in the refrigerator for up to 4 days; it also freezes well.
• Serving Suggestions: Pair this dish with basmati rice or naan bread for a complete meal.

The Spinach Sweet Potato and Lentil Dhal Recipe is a comforting, nutritious dish that beautifully combines earthy lentils with the sweetness of sweet potatoes and the freshness of spinach. This one-pot meal is not only easy to prepare but also packed with protein, fiber, and essential vitamins, making it an excellent choice for a cozy dinner. The dish is particularly appealing for those following a plant-based diet, as it offers a rich source of nutrients while being entirely vegan.

Spinach Sweet Potato and Lentil Dhal Recipe

To make this delightful dhal, start by sautéing onions, garlic, and ginger in olive oil to create a fragrant base. Then, add spices like turmeric, cumin, and garam masala to enhance the flavor profile. Incorporate diced tomatoes, sweet potatoes, and red split lentils, followed by vegetable stock and creamy coconut milk.Sweet Potato

This Spinach Sweet Potato and Lentil Dhal Recipe is not only delicious but also packed with nutrients! It’s perfect for family dinners or meal prep, ensuring you have a hearty option ready when you need it. Enjoy your homemade dhal!