Spinach, Sweet Potato and Lentil Dhal

4th April 2016

Last recipe flagged in the March edition of the Good Food magazine. I'm really digging lentils at the moment so I quite enjoyed this one.

First, a little oil was heated in the pan and added a chopped red onion to fry for until soft. Turmeric, cumin and garam masala was added and stirred into the onions with some garlic paste.

The sweet potato was added and mixed in with the onions and spices so they were fully coated.  The lentils were also added to the pan and topped with the vegetable stock. I threw in some extra celery too for flavour. This was covered and simmered for around 20 minutes.

Last I put a few handfuls of baby spinach on top of the pan and covered with the lid to help it wilt faster before stirring it into the sweet potato and dhal mixture.

The dhal was served into a bowl and finally topped with chopped spring onions.

This was incredibly delicious!