Spinach, Sweet Potato & Lentil Dhal by Good Food

Ingredients

• 2 Sweet potatoes (about 400g/14oz), cut into even chunks
• 250g Red split lentils
• 80g Spinach
• 1 Red onion, finely chopped
• 1 Garlic clove, crushed
• thumb-sized piece Ginger, peeled and finely chopped
• 1 Red chilli, finely chopped
• 4 Spring onions, sliced on the diagonal
• ½ small pack Thai basil leaves, torn
• 1½ tsp Ground turmeric
• 1½ tsp Ground cumin
• 600ml Vegetable stock
• 1 tbsp Sesame oil
• some Seasoning (salt and pepper)

Instructions

1. Heat 1 tablespoon of sesame oil in a wide-based pan with a tight-fitting lid over medium-low heat.
2. Add the finely chopped red onion to the pan and cook for 10 minutes, stirring occasionally, until it has softened and turned translucent.
3. Stir in the crushed garlic clove, finely chopped ginger, and finely chopped red chilli and cook for 1 minute until fragrant. Then, add the ground turmeric and ground cumin and cook for 1 minute more, stirring constantly to toast the spices.
4. Increase the heat to medium. Add the sweet potato chunks to the pan and stir everything together, ensuring the sweet potato pieces are evenly coated in the spice mixture.
5. Tip in the red split lentils, vegetable stock, and a initial amount of seasoning into the pan. Stir well to combine all ingredients.
6. Bring the liquid to a boil, then reduce the heat to low. Cover the pan with the tight-fitting lid and let it simmer for 20 minutes, or until the lentils are tender and the sweet potato is just holding its shape.
7. Taste the dhal and adjust the seasoning with salt and pepper as needed. Gently stir in the spinach until it has completely wilted into the dhal.
8. Serve the dhal immediately, topped with the diagonally sliced spring onions and torn Thai basil leaves.