This is a simple, one‑pot lentil dahl built around sweet potato and spinach. It’s filling without being heavy, uses ingredients I almost always have to hand, and doesn’t require much attention once it’s on the hob. I make this regularly for weeknight dinners and batch cooking because it reheats well and still tastes good the next day.
Why this recipe works
- High in fibre and plant protein
- One‑pot cooking with minimal prep
- Reheats and freezes well
- Easy to adjust the spice level
Sweet Potato, Spinach & Lentil Dahl
A simple lentil dahl with sweet potato and spinach, designed for easy weeknight cooking and leftovers.
- 1 tbsp oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp grated ginger
- 2 tsp mild curry powder or garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 medium sweet potato (peeled and diced)
- 200 g red lentils (rinsed)
- 750 ml vegetable stock or water
- 150 g spinach (fresh or frozen)
- Salt (to taste)
- Lemon juice (to finish (optional))
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5–7 minutes until soft.
- Add the garlic and ginger and cook for 1 minute, stirring constantly.
- Stir in the spices and cook for 30 seconds until fragrant.
- Add the sweet potato, lentils and stock. Bring to a gentle boil.
- Reduce the heat and simmer for 25–30 minutes, stirring occasionally, until the lentils are soft and the sweet potato is tender.
- Stir in the spinach until wilted, then season with salt and a squeeze of lemon juice if using.
Variations & substitutions
- Add a pinch of chilli flakes or fresh chilli for more heat
- Swap spinach for kale or frozen peas
- Stir through yoghurt when serving (dairy or vegan)
Storage & leftovers
Keeps for up to 4 days in the fridge and freezes well. Reheat gently with a splash of water to loosen.