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LENTIL DAHL WITH ROASTED SWEET POTATO

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

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

Preparation

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.

Method

  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