Sweet Potato & Spinach Dal

• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Sweet potato(2)
• Green Lentils(250 g)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Turmeric(1 tsp)
• Garam Masala(2 tsp)
• Chili flakes(½ tsp)optional
• Coconut milk(200 ml)
• Vegetable Broth(800 ml)
• Spinach(150 g)
• Lemon(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(15 g)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, grate {Ginger}, peel and cut {Sweet potato} into small bite-size pieces, rinse {Red Lentils}, and roughly chop {Fresh cilantro} if using.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Cook {Onion} with {Salt} and {Black pepper} for 5 minutes until softened. Stir in {Garlic}, {Ginger}, {Cumin}, {Turmeric}, {Garam Masala}, and {Chili flakes} and cook for 1 minute until fragrant. Stir in {Tomato paste}.

   ~6 min

3. 3

   Add {Sweet potato}, {Red Lentils}, {Vegetable Stock}, and {Coconut milk}. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the lentils are soft and the sweet potato is tender.

   ~20 min

4. 4

   Stir in {Spinach} and cook for 3 minutes until wilted and folded into the dal. Squeeze in half of {Lemon}, then taste and adjust seasoning if needed.

   ~3 min

5. 5

   Serve the dal in bowls with the remaining {Lemon} cut into wedges and {Fresh cilantro} scattered over the top.

   ~1 min