Spiced sweet potato dahl

    48 min

    A delicious thick Indian lentil soup, with sweet potato and baby spinach leaves. Delicious scooped up with naan bread.

    1 person made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 teaspoon butter, or to taste
    • 1 red onion, chopped
    • 2 tablespoons dukka
    • 1 tablespoon garam masala
    • 1 clove garlic, crushed
    • 2 large sweet potatoes, peeled and cut into chunks
    • 1.4L vegetable stock
    • 275g red lentils
    • 1 small bunch fresh coriander, chopped
    • 100g baby spinach leaves
    • freshly ground black pepper

    Prep:15min  ›  Cook:33min  ›  Ready in:48min 

    1. Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
    2. Pour vegetable stock into the pot; stir in lentils and fresh coriander. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season soup with black pepper.


    Dukka is an Egyptian spice mix made of toasted and blended cumin, coriander and sesame seeds. You can find it in the spice aisle in most large supermarkets.

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