• 2 sweet potatoes (about 300g), peeled
  • 250 g red lentils
  • 1.2 litres hot vegetable stock
  • 2 tbsp dukkah spices
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, chopped
  • 25 g piece of root ginger, finely chopped
  • 1 red chilli, deseeded and finely chopped (reserve some for garnish)
  • 200 g baby leaf spinach
  • natural yogurt, coriander leaves and mango chutney, to serve


  1. 1

    Cut the sweet potato into 2cm cubes. Put the sweet potato, lentils and stock in a large pan, bring to the boil. Simmer for 20 minutes, stirring occasionally. 

  2. 2

    Meanwhile, toast the spices in a dry frying pan for 2 minutes, transfer three quarters to a pestle and mortar and grind to a powder, transfer the rest to a bowl. Set aside. Add the oil to the frying pan; add the onion. Cook for 15 minutes until soft, then stir in the garlic, ginger, chilli and ground spices. 

  3. 3

    Stir the spiced onions into the lentils and, over a low heat, add the spinach a handful at a time, stirring until wilted; season.

  4. 4

    Serve the dhal in bowls, with a dollop of yogurt, coriander and mango chutney. Sprinkle over the reserved spices and chilli.

Nutritional Details

Each serving provides
  • Energy 1432kj 342kcal 17%
  • Fat 5.0g 7%
  • Saturates 0.8g 4%
  • Sugars 8.0g 9%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 264kj/63kcal

Each serving provides

51.6g carbohydrate 9.9g fibre 17.8g protein

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