Sweet potato, lentil & spinach dhal

Sweet potato, lentil & spinach dhal

Recipe base from BBC Good Food, Quantities have been tripled for garden servings.

Be sure to rinse red lentils to remove any debris or stones.

Recipe is Vegan & Gluten Free



  1. Heat the oil in a wide-based pan with a tight-fitting lid.
  2. Add the finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
  3. Add the crushed garlic clove, finely chopped piece of ginger and finely chopped red chilli, cook for 1 min, then add ground turmeric and ground cumin and cook for 1 min more.
  4. Turn up the heat to medium, add the sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
  5. Tip in the red split lentils, vegetable stock and some seasoning.
  6. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
  7. Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, the dish is finished and can be dished up. Alternatively top with the diagonally sliced spring onions and torn basil leaves for a fancy flourish.

Recipe Details

Preparation Time 15 Minutes
Cooking Time 50 Minutes
Serves 8 People



Drizzle of oil (2-3tbsp)

3 red onions, finely chopped

3 garlic cloves, crushed

Knob of ginger, peeled and finely chopped

2 red chillies, de seeded and chopped

1 - 1.2kg sweet potatoes, peeled and cut into chunks

750g red lentils

1800ml vegetarian stock

240g spinach

OPTIONAL- 4 spring onions, sliced to serve on top. Basil to serve on top

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