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

    Ingredients
    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

    Method
    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:

    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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