Dukkah sweet potato and spinach dhal
Serves: 4
Total time: 
Photograph by Ria Osborne
Dukkah sweet potato and spinach dhal
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
400Kcal
Fat
6gr
Saturates
1gr
Carbs
68gr
Sugars
17gr
Fibre
9gr
Protein
21gr
Salt
0.9gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 sweet potatoes (about 300g), peeled
- 250g red lentils
- 1.2 litres hot vegetable stock
- 2 tbsp dukkah spices (from a 60g tub)
- 1 tbsp olive oil
- 1 large onion, sliced
- 3 garlic cloves, chopped
- 25g piece of root ginger, finely chopped
- 1 red chilli, deseeded and finely chopped (reserve some for garnish)
- 1 x 200g bag baby leaf spinach
Step by step
- 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.
- 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.
- Stir the spiced onions into the lentils and, over a low heat, add the spinach a handful at a time, stirring until wilted; season.
- Serve the dhal in bowls, with a dollop of yogurt, coriander and mango chutney. Sprinkle over the reserved spices and chilli.
