Ingredients:
- 1 cup red lentils, rinsed
- 1 medium sweet potato, peeled and cubed
- 4 cups vegetable broth or water
- 1 tbsp olive oil or coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp chili powder (optional for heat)
- 2 cups fresh spinach, roughly chopped
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Instructions:
- Prepare the Lentils and Sweet Potato:
- In a large pot, combine the rinsed red lentils, cubed sweet potato, and vegetable broth or water. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until the lentils and sweet potato are soft.
- Make the Spice Base:
- While the lentils are cooking, heat the oil in a skillet over medium heat. Add the cumin seeds and let them sizzle for 1 minute.
- Add the chopped onion, garlic, and grated ginger to the skillet and sauté for 5-6 minutes until the onion becomes translucent and fragrant.
- Stir in the ground turmeric, cumin, coriander, and chili powder. Cook for another 1-2 minutes to release the flavors of the spices.
- Combine the Dhal:
- Once the lentils and sweet potatoes are tender, add the spice mixture to the pot. Stir to combine and cook for an additional 5 minutes to allow the flavors to meld.
- Stir in the chopped spinach and cook for 2-3 minutes until wilted.
- Season and Serve:
- Season the dhal with salt and pepper to taste.
- Serve the dhal in bowls, garnished with fresh cilantro and a squeeze of lemon juice for brightness.
Chef’s Tips:
- Creamier Dhal: For a creamier consistency, use an immersion blender to partially blend the dhal.
- Variations: Add coconut milk for a richer, creamier texture, or top with toasted coconut flakes for extra flavor.
- Pairings: Serve with rice, naan, or flatbread for a complete meal.
Enjoy this hearty, flavorful spinach, sweet potato, and lentil dhal—perfect for a nourishing and comforting meal!
