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30 Minutes Sweet Potato and Red Lentil Dhal

by Veronika

Turmeric is an Indian herb and comes from the curcuma longa plant and it contains a wide range of benefits; such as preventing blood clots, reducing depression symptoms, boosts skin health, could also prevent certain cancers and more. It’s delicious herb suitable for cooking, face mask and my favourite turmeric latte.

30 Minutes Sweet Potato and Red Lentil Dhal

Preparation Time: 10
Cooking Time: 30

View English Recipe


  • 1 onion
  • 1/2 fresh ginger
  • 1 sweet potato
  • 1tsp curry powder or tumeric
  • 1tsp tomato puree
  • 1 tin coconut milk
  • 1/2 cup red lentils
  • fresh coriander
  • 1 lime
  • 1 small bag baby spinach
  • 1 tbsp olive oil
  • dukkah spice mix
  • 4 tortillas
  • 300 ml water
  • 1 tbsp miso paste
  1. Fry on olive oil the following: onion for 5 mins, then add grated ginger, curry powder and tomato puree.

  2. Stir together for 1 minute and then pour in 300 ml water, coconut milk and miso paste.

  3. Add the chopped sweet potato, red lentils, a bit of salt and pepper. Bring to a simmer and cover with a lid and cook for 20 minutes, stirring frequently, until lentils and sweet potatoes are cooked.

  4. Once dhal is cooked, stir in the bag of spinach but add a handful at a time.

  5. Whilst the dhal is cooking prep the salsa:

    Chop half of pack of the coriander, zest the lime add the spice mix a bit of olive oil, a little squeeze of lime juice and pinch of salt and pepper.


  6. If you’re serving with tortillas, dry-fry them in the frying pan for 30 seconds, each side.

    Serve the dhal in a bowl with the salsa and tortillas on the side.

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