Sweet Potato & Spinach Dahl is a comforting and flavorful vegetarian dish that combines red lentils, sweet potatoes, and spinach in a rich, spiced coconut milk and tomato-based sauce. The aromatic blend of ginger, garlic, and a medley of spices enhances the natural sweetness of the sweet potatoes while the lentils provide a hearty texture. This nutritious and easy-to-make dish is not only satisfying but also packed with essential nutrients. Serve it over rice or with naan for a delicious and wholesome meal. 

Protein per serve 34gr

+protein flatbread : 49gr (34+15)

INGREDIENTS (makes 3)

• 300gr (1 ½ cup) split red lentils 

• 1 big (or 2 small sweet potatoes)

• Handful of baby spinach

• 1 yellow onion

• 4-5 garlic cloves (minced)

• 1tbsp tomato paste

• 1 thumb ginger (minced)

• 1tsp garam masala

• 1tsp cumin

• 1tsp turmeric

• ½ tsp ground coriander

• 1 tsp chilli flakes (optional but if you like 🔥 very recommend)

• 1can diced tomatoes

• 1can coconut milk

• 3 tbsp nooch

• 500ml vegetable stock

• Juice of one lemon

• Salt to taste

• Oil

METHOD

• finely dice onion and mince garlic and ginger

• add a good glug of oil to a non stick pan. Sweat down onion garlic and ginger. Add tomato paste and the spices. Stir until combined and cook for 1 minutes to let the flavour infuse.

• add the chopped sweet potatoes and a dash of stock (so that they don’t stick to the pan)

• add the split lentils, stir and let them ‘toast’ for a minute.

• add vegetable stock, diced tomatoes and coconut milk

• stir well and let cook for 10-12 minutes

• add salt to taste and the nooch and the spinach

• it is ready when the sauce has thickened and the spinach wilted. Serve with a squid of lemon and topped with vegan cream and chopped coriander, rice and high protein flatbread

Macros x serving: 473 kcal | 73C• 6F• 34P