Dr Clare Bailey's lentil, sweet potato and spinach dhal - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Clare Bailey’ s lentil sweet potato and spinach dhal By You Magazine - January 19, 2020 Lentils, like chickpeas, are your best friends when it comes to meeting your daily 30g fibre goal and lifting your mood. Sweet potato adds a juiciness along with a boost of antioxidants, reducing inflammation. And being high in fibre it also feeds a healthy gut microbiome. Michael and I both love dhal. It also makes a perfect side dish for curry. Chris Alack SERVES 4 3 tbsp extra virgin olive or rapeseed oil 2 medium onions, peeled and finely chopped 1½ tbsp medium curry powder 2 tsp ground turmeric 25g fresh root ginger, peeled and finely grated 225g dried red split lentils 1 large sweet potato, around 300g, scrubbed and cut into roughly 2.5cm chunks 400g can organic coconut milk 100g young spinach leaves or 150g frozen spinach sea salt and black pepper juice of 1 lime or ½ lemon freshly chopped coriander, to serve 1. Heat the oil in a large saucepan and gently fry the onions for 5 minutes or until softened, stirring regularly. Add the curry powder, turmeric and ginger; cook for 1 minute more, stirring. 2. Add the lentils, sweet potato, coconut milk, spinach and 600ml cold water. Bring to a gentle simmer and cook for 20-25 minutes, or until the lentils are very soft, stirring regularly and more frequently towards the end of the cooking time. Add a little extra water if needed. 3. Season with salt, pepper and lemon or lime juice to taste. Ladle into warmed bowls and serve topped with the coriander. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved