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Sweet potato dhal recipe

This vegan recipe from BBC Good Food is healthy and full of incredible, seasonal flavours.

You’ll love how quick and easy it is to make, plus, because it’s all made in one pot, you’ll have minimal washing up, which is always good news!

A meal that’s high in iron yet low in fat and calories, this dhal really does have it all!

Nutritional content

Servings: 4 people

Prep time: 35 minutes


397 kcal

Total fat











  • 1 tbsp oil

  • 1 red onion, finely chopped

  • 1 clove of garlic, crushed

  • Thumb-sized piece of ginger, peeled & finely chopped

  • 1 red chilli, finely chopped

  • 1 1/2 tsp ground turmeric

  • 1 1/2 tsp ground cumin

  • 400g sweet potatoes, chopped

  • 250g red split lentils

  • 600ml vegetable stock

  • 80g spinach


  1. Heat the oil in a large pan. When it’s warm, add the onion and cook over a low heat for 10 minutes, until it starts to soften.

  2. Add the garlic, ginger and chilli then cook for one minute. Add the turmeric and cumin, then cook for one more minute.

  3. Increase the heat to medium then add the sweet potatoes to the pan. Stir everything well.

  4. Add the lentils, stock and some seasoning, and bring the mixture to the boil.

  5. Lower the heat, cover, then cook for 20 minutes - the lentils and potato should be tender.

  6. Add the spinach, stir well and cook until it’s wilted. Serve hot with some spring onion and basil.


To store: Once the dhal has fully cooled, put it in an airtight container and keep it in the fridge for up to 3 days.


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