Sweet potato, spinach & lentil dahl

Cost-effective and ready in 30 minutes, this veggie supper makes an ideal midweek meal
  • 100g red lentils
  • 450ml vegetable stock
  • 1 small onion , grated or finely chopped
  • tomatoes , chopped
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 red chilli , finely chopped
  • 1 large sweet potato , cut into small pieces
  • 2 handfuls young leaf spinach , shredded
  • 2 naan bread , warmed, to serve
  • Put all the ingredients except the sweet potato, spinach and naans in a pan, bring to a simmer and cook for 10 minutes. Add the sweet potato and cook until tender, another 10-12 minutes. Stir in the spinach and cook for a minute until wilted.
  • Serve with naans.
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