Not my usual kind of post but why not? This is one of my most favourite Indian dahl recipes with a little chilli kick to keep the digestive fires burning. Lentils are extremely nutritious (especially for veggies) and the addition of sweet potato makes this a warming and substantial Autumn/winter recipe.

Spinach and Sweet Potato Dahl

Suitable for vegetarians and vegans.

Ingredients (to serve two)

• 100g red lentils
• 450ml vegetable stock
• 1 small onion  grated or finely chopped
• 2 tomatoes  chopped
• ½ tsp turmeric
• 1 tsp garam masala
• 1 red chilli , finely chopped ( or a sprinkling of dried chilli flakes)
• 1 large sweet potato cut into small pieces
• 2 handfuls young leaf spinach , shredded

Method (couldn’t be easier)

1. Put all the ingredients except the sweet potato and  spinach 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.
2. Serve with naan bread, basmati rice or chappatis

YUM!