- 6¾ cup Canned Brown Lentils
- 1 cup Coconut Yoghurt
- 4 cup Crushed Tomato
- 5 cup Spinach
- 1 medium Brown Onion
- 2 tsp Cumin
- 2 tsp Turmeric
- 2 tsp Mild Curry Powder
- 2 clove Garlic
- 2 pieces Ginger
- ½ tsp Black Pepper
- ½ tsp Cayenne Pepper
- 1 tsp Extra Virgin Olive Oil
- 1 serve Salt
- 1⅓ medium Sweet Potato
Finely dice the sweet potato and brown onion. Mince the garlic and finely dice the ginger. Drain and rinse the lentils.
Heat the extra virgin olive oil in a large saucepan, then add the onion, garlic and ginger.
Cook for a few minutes, until the onion is translucent, then add the crushed tomatoes, sweet potato, lentils, cumin, turmeric, curry powder, black pepper, and cayenne pepper.
Stir, then bring to a gentle simmer, adding some water if needed to achieve a thick texture.
Simmer stirring occasionally for approximately 30 minutes, or until the potato is softened but still holding shape.
Reduce the heat, then add the spinach and stir through the lentil dahl until wilted.
Remove from the heat and allow to cool slightly. Season with some salt to taste.
Divide into 4 serves, top each with a dollop of coconut yoghurt, then dig in!
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