Sweet Potato and Spinach Dhal

As regular readers will know, I love a good dhal. Especially when its red lentil based as there's no soaking and it's so quick to cook. This version uses sweet potato and spinach with the classic combo of garlic, ginger and chilli for a real flavour kick. 

This is great on its own or with naan bread for scooping up. You could also serve it as a side dish to grilled fish or chicken. As always, there are substitutions you can make - swap sweet potato for carrot, swede or parsnip; use any green leafy veg you like; and experiment with spices (I like garam masala or ground coriander).

Sweet Potato and Spinach Dhal

Serves 4

oil

1 red onion, finely chopped 

2 garlic cloves, crushed 

thumb-sized piece ginger, peeled and finely chopped 

1 red chilli, finely chopped 

1½ tsp ground turmeric 

1½ tsp ground cumin 

2 sweet potatoes (about 400g), cut into small chunks 

250g red split lentils 

600ml vegetable stock 

80g bag of spinach

sea salt and freshly ground black pepper

Heat a good glug of oil in a wide-based pan with a tight-fitting lid. Add the red onion with a pinch of salt and cook over a low heat for 10 mins, stirring occasionally, until softened. 

Add the crushed garlic, ginger and chilli, cook for 1 min, then add the ground turmeric and cumin and cook for 1 min more. Turn up the heat to medium, add the sweet potatoes and stir everything together so the potato is coated in the spice mixture. 

Tip in the red lentils, stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.

Remove from the heat then gently stir in the spinach. Taste and adjust the seasoning then serve.