Red lentil, sweet potato and spinach dal
A creamy, fragrant and generous dal that needs no complicated technique.
Ingredients
Method
4 steps- Découper
Rinse and chop
8 minRinse the lentils in a fine sieve until the water runs clear. Peel and cut the sweet potato into 2 cm cubes.
- Slice the onion and chop the garlic while the lentils drain.
Look for this: The lentil water is clear and the cubes are even.
- Saisir à la poêle
Bloom the spices
6 minmedium heatCook the onion in oil until soft. Add the garlic, curry powder and cumin and stir briefly.
- Keep the heat moderate and add a spoonful of water if needed.
Look for this: The onion is translucent and the spices smell fragrant without darkening.
- Mijoter
Simmer gently
22 minlow heatAdd the lentils, sweet potato, tomatoes, coconut milk and 250 ml water. Simmer uncovered.
- Stir every 5 minutes and add water if it thickens too soon.
Look for this: The sweet potato crushes under a fork and the lentils form a creamy sauce.
- Incorporer
Add the spinach
4 minFold in the spinach by the handful until just wilted. Taste, season and rest briefly before serving.
- Serve with yogurt, lemon or coriander.
Look for this: The spinach is tender but still bright green and the dal coats a spoon.