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Sweet Potato Dahl

by Tom
Preparation 10 mins
Cooking 30 mins
Serves 2

Enjoy the delightful flavors of a one-pot Sweet Potato Dahl, where creamy sweet potatoes, lentils, and spices unite in harmony.

Tip: you could use this for a prepared lunch; just put the Dahl into containers and then into the fridge overnight. Enjoy the next day for lunch!


  • 2 tsp Sesame Oil
  • Half a red onion, finely chopped
  • 1 garlic clove, crushed
  • 5g ginger, finely chopped
  • 1 red chilli, finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 medium sweet potato, peeled and cut into even half-inch chunks
  • 125g red split lentils
  • 300ml vegetable stock
  • 50g spinach
  • 2 spring onions, sliced diagonally


1. Heat the sesame oil in a wide-based pan (that has a lid)

2. Add the red onion and cook over a low heat for 10 minutes, stirring occasionally, until soft and translucent.

3. Add the garlic, ginger and chilli, cook for 1 minute.

4. Add the turmeric and cumin and cook for another minute.

5. Turn up the heat to medium, add the sweet potato chunks and stir everything together so the potato is coated in the spices.

6. Add the lentils and stock. Season to taste.

7. Bring to the boil, then reduce the heat, cover, and cook for 20 minutes until the lentils are tender and potato cooked through. Check every 5 minutes or so to make sure the lentils aren’t sticking to the pan, if they are, add a small splash of water.

8. Stir in the spinach and wait until it has wilted.

9. Plate up and add the spring onions for garnish. Serve and enjoy!