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At less than £1.00 per head, this comforting supper is sure to be a hit with all the family.

  • 5.0 Star
  • Timer Prep 20 min
    Cook 25 min
  • Chart 640.0 cal/
  • Chef hat Easy


Crush the garlic cloves. Cut the red onions into wedges. Dice the sweet potatoes into 2cm cubes. Cook the rice. Roughly chop the fresh coriander.


  1. 1 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
  2. 2 Put the sweet potato in a small roasting tin, drizzle with two-thirds of the olive oil and season.
  3. 3 Roast for 25 minutes, stirring halfway through. Move on to the next step while you wait.
  4. 4 Meanwhile, heat the remaining oil in a large pan. Add the onion, season, then fry over a medium heat for 5 minutes.
  5. 5 Stir in the garlic and spices, turn the heat to low and cook for 2 minutes more.
  6. 6 Add the lentils and water. Bring to the boil, cover with a lid and simmer for 15 minutes until the lentils are tender.
  7. 7 Serve the dahl with the sweet potato and rice, sprinkled with coriander.

3 Reviews

  • Alison

    Delicious, quick and nutritious. I added a handful of spinach leaves to the lentil mixture at the end and I also increased the amount of lentils and stock then did without the rice.

  • Trystan

    Adding a knob of butter, vegetable stock and a tsp of Garam Masala makes a huge difference. Very very tasty!

  • Anne

    Very tasty! I roasted some of the onion in with the sweet potato.

  • Average per serving
  • Calories 640.0kCal
  • Fat10.3g
  • Saturated1.4g
  • Salt0.25g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg