share this post
Prep Time: 10 minutes
Cooking Time: 30-35 minutes
This Puy Lentil, Sweet Potato & Spinach Dhal recipe has become a firm favourite in my house over the last few weeks.
We’ve been working on meals that can be cooked once and reused over the coming days to save time but also money too.
So here’s an option that is not only time efficient but also tastes great too.
You can serve this as it is for a vegetarian option or try adding a Chicken Breast for a higher protein content.
To Make 4 Servings…
- 2 x Large Sweet Potatoes
- 1 Cup Dried Puy Lentils
- 500g Spinach
- 1 Onion
- 3 x Garlic
- 1 Thumb Fresh Ginger
- 2 tsp Turmeric
- 2 tsp Cumin Seeds Or Ground Cumin
- 2 tsp Organic Coconut Oil
- 1 ltr Organic Vegetable Stock
Large Pan or Casserole Dish / Pestle & Mortar / Measuring Jug / Sieve / Sharp Knife
Start by using a sharp knife to peel and then finely chop your Onion, Garlic and Fresh Ginger.
When done add 2 tsp of Coconut Oil to the pan and place it on a low to medium heat.
Wait for the oil to begin melting before adding your chopped ingredients to the pan.
Using a mixing spoon stir all the ingredients so they don’t stick.
Take the Turmeric and Cumin and add to the pan now, immediately mixing to combine everything together.
Add a small amount of water to create a paste consistency.
Keep on a low heat and let the Onion, Garlic, Ginger and Spices combine and soften.
Whilst this is happening chop up your Sweet Potatoes into cubes (around 1.5 cm wide).
Wash your Potatoes under the cold tap before adding into the pan, again giving everything a good stir.
Take the cup of lentils and using a sieve wash under the cold tap, then add them to the pan with all your other ingredients.
Mix well allowing the flavours to combine. Cook on a low-medium heat for 2-3 minutes making sure you stir every 30 seconds or so.
Boil a kettle of water and then make up 1 Ltr of Vegetable Stock in a measuring jug.
Add 500ml of the Stock to your pan. Stir well to get all the ingredients combined again.
Keep your pan on a low-medium heat until a gentle simmer is reached.
At this point you may need to reduce the heat so the vegetable stock doesn’t start bubbling too quickly.
Now the Lentils and Potatoes are cooking nicely it’s time to prep the Spinach.
Take your bag of Spinach and wash under the cold tap.
Using your hands squeeze the spinach into a ball to remove any excess water.
Place on a chopping board in a tight ball, then using a sharp knife finely chop up the Spinach.
Add the Remaining Stock after around 5 minutes.
Leave your Dhal to gently simmer for the next 20 minutes with the lid on.
Keep checking every 5 minutes.
Wash the rice using a fine sieve under the cold tap.
Add your rice to a pan and cover with double the amount of water, place the lid on your pan.
Set on a medium heat, when the rice begins to boil reduce the heat right down so it comes to a gentle simmer.
Your rice should take 15 minutes to cook with the lid on. When all the water has been absorbed remove your rice from the heat and leave to steam until ready to serve.
Back to the Dhal
After around 20 minutes add the chopped Spinach and stir well.
The Spinach should take a matter of minutes to wilt and combine itself into the Dhal.
When the Potato and Lentils have softened and your Stock has been absorbed it will be ready to turn the heat off.
Serve your Puy Lentil & Sweet Potato Dhal with the rice.
To learn more about how this recipe can be part of a healthy diet and lifestyle get your copy of the digestible guide to boosting your health below…