Photo: Louis Hansel
Sweet potato, spinach & lentil dahl
10 ingredients
Serves 2
openrecipes
Cost-effective and ready in 30 minutes, this veggie supper makes an ideal midweek meal
Estimated Nutrition (whole recipe, rough)
1075
Calories
38g
Protein
8g
Fat
215g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Naan | 1 piece (90g) | 262 |
| Potato | 1 medium (173g) baked | 161 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g red lentils
- 450ml vegetable stock
- 1 small onion , grated or finely chopped
- 2 tomatoes , chopped
- ½ tsp turmeric
- 1 tsp garam masala
- 1 red chilli , finely chopped
- 1 large sweet potato , cut into small pieces
- 2 handfuls young leaf spinach , shredded
- 2 naan bread , warmed, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes