Spinach and sweet potato dahlOctober 3, 2013
This dahl is the perfect way to get a fantastic dose of veggies on your dinner plate.
Ingredients for two people
|1 tbs||olive oil|
|1/2||red onion, finely chopped|
|1||red chilli, finely chopped|
|1||garlic clove, crushed|
|2 tbs||HF dahl spice blend|
|100 g||red lentils|
|450 ml||vegetable stock, dissolved|
|1 tin||diced tomatoes|
|300 g||sweet potato, in 2cm cubes|
|75 g||baby spinach|
|150 g||rice (optional)|
For the dahl
Heat the oil in a frying pan over medium heat and gently fry the onion for 3 minutes. Add the optional chilli here if you like a bit of heat. Next, add garlic and dahl spice blend and cook for a further 1 minute. Then, add the red lentils, vegetable stock, sweet potato and diced tomatoes. Simmer for 15 – 20 minutes stirring frequently to stop the lentils sticking to the bottom. Once the lentils are tender and the sweet potato is cooked remove from heat and stir through the spinach.
For the rice
Bring a pot of salted water to boil. Add the rice and cook for 8-10 minutes until soft. Drain.
Spoon it into bowls while its hot and serve with rice (if desired).
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