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Dinner recipe

Creamy Sweet Potato Red Lentil Dal with Spinach and Lime

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A creamy vegan dal with sweet potato, red lentils, spinach, coconut milk, tomatoes, ginger, turmeric, cumin, coriander, and lime.

Start planningStart cookingIngredients
70 min540 kcal4 base servingsDinnerVeganOne Pot
ContainsGluten
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: red lentils, sweet potatoes, spinach, coconut milk

Dietary fit: Vegetarian, Vegan, Dairy-free

Serving tip: Cool in shallow portions and refrigerate within1–2hours at0–5°C. Use within48hours or earlier ingredient use-by limit. Reheat once only until steaming hot throughout; loosen with15ml water per portion if needed.

Creamy Sweet Potato Red Lentil Dal with Spinach and Lime plated and ready to serve.

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Ingredients

What you need

  • 260g red lentils
  • 650g sweet potatoes
  • 200g baby spinach
  • 400ml light coconut milk
  • 400g chopped tomatoes
  • 1 onion
  • 3 cloves garlic
  • 25g ginger
  • 2 lime
  • 20g coriander
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 30ml olive oil
  • 1600ml water

You'll also need

5l saucepan with lid, 3l lentil saucepan, fine sieve, knife and board, scales and measuring jug

Method

Step by step

Up to 8 clear steps
  1. Creamy Sweet Potato Red Lentil Dal with Spinach and Lime cooking step 1: Prep the dal ingredients.
    Step 1

    Prepare vegetables

    For larger households repeat separate batches of no more than four servings with each batch’s share of every displayed ingredient. Keep pan dimensions and maximum frying loads fixed; allow extra time. Peel sweet potatoes and cut into 2cm cubes. Finely chop onion, crush garlic, grate peeled ginger and chop coriander. Rinse the dry red split lentils. Measure 2g lime zest and 30ml juice; cut remaining fruit into wedges.

  2. Creamy Sweet Potato Red Lentil Dal with Spinach and Lime cooking step 2: Soften the aromatics.
    Step 2

    Cook lentils separately

    Put lentils with 1300ml water in a 3l pan. Bring to the boil and boil for 10 minutes, then simmer 15 minutes or to the selected packet until soft. Stir occasionally and watch for foaming. Drain through a fine sieve; keep the cooked lentils. They are cooked before adding acidic tomatoes.

    25 min
  3. Creamy Sweet Potato Red Lentil Dal with Spinach and Lime cooking step 3: Bloom the spices.
    Step 3

    Build the spice base

    While the lentils cook, heat all olive oil in a 5l saucepan over medium heat. Cook onion 8–10 minutes until soft. Add all garlic,ginger,turmeric,cumin and ground coriander for 1 minute, stirring until fragrant.

    10 min
  4. Creamy Sweet Potato Red Lentil Dal with Spinach and Lime cooking step 4: Simmer lentils and sweet potato.
    Step 4

    Simmer sweet potatoes

    Add sweet potatoes, all chopped tomatoes, all light coconut milk and 200ml water. Bring to a simmer, partially cover and cook 20–25 minutes, stirring, until potato centres crush easily with a spoon. Continue briefly if still firm.

    25 min
  5. Creamy Sweet Potato Red Lentil Dal with Spinach and Lime cooking step 5: Wilt the spinach.
    Step 5

    Combine lentils and spinach

    Fold in all drained cooked lentils and simmer 5 minutes, stirring until creamy and hot throughout. If too thick, add a little of the remaining 100ml water until spoonable; discard unused reserve. Add all spinach and stir 3 minutes until wilted and hot.

    5 min
  6. Creamy Sweet Potato Red Lentil Dal with Spinach and Lime cooking step 6: Finish with lime.
    Step 6

    Finish and serve

    Take off the heat and stir in all measured lime zest and juice and three-quarters of the fresh coriander. Divide equally between bowls, scatter remaining coriander and serve with all lime wedges.