Sweet potato dhal

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So I actually haven’t eaten dhal since my incredible Nepalese trip and I was craving a healthy dinner last night… This recipe is super simple and so delicious – better yet the leftovers taste just as good! You can serve it on brown rice, or simply just eat it on its own. Dhal is packed with protein from the lentils and beans, and is of course vegetarian! This is a winner dinner which I’m going to start eating every week – it could even be my new “meat-free Monday” dish… Did I mention it’s a suitable dinner for the 5:2 diet also?


  • 1 tin red lentils, drained and rinsed
  • 1 tin kidney beans, drained and rinsed
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 sweet potato, peeled and boiled
  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 2 tsp curry powder
  • 1 teaspoon chilli
  • 1/2 cup vegetable stock
  • fresh coriander to garnish
  • brown rice (optional)
  • naan bread or poppadoms, to serve

Serves 4


Cook the onion and garlic in a large saucepan with a dribble of oil until the onion has browned. Then coat in turmeric, cumin, curry powder and chilli until fragrant.

Add the lentils and beans to the pan and stir. Then add the sweet potato and vegetable stock to the pan and stir constantly for a good couple of minutes.

Remove the dhal from the heat. Serve hot with poppoadoms and garnish with coriander. This dish tastes even more delicious with some of my favourite Indian accompaniments for curries – chutney, shredded coconut and spicy pickle. Dig in!

Happy cooking, love Jem x


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