Red lentil, sweet potato and spinach dal

Ingredients for this step

Red lentils · 240 gSweet potato · 450 gYellow onion · 150 gGarlic · 2 clovesWater · 25 clFine salt · 1 tsp

Rinse the lentils in a fine sieve until the water runs clear. Peel and cut the sweet potato into 2 cm cubes, slice the onion 5 mm thick and finely chop the garlic.

• Leave the lentils in the sieve to drain while you cut the sweet potato, onion and garlic.

Look for this: The lentil water is clear, the sweet-potato cubes are even and the onion and garlic are ready to cook.

Ingredients for this step

Yellow onion · 150 gGarlic · 2 clovesMild curry powder · 2 tspGround cumin · 1 tspNeutral oil · 1 tbspWater · 25 cl

Heat the tablespoon of neutral oil over medium heat. Cook the sliced onion for 4 minutes, stirring every minute, then add the garlic, curry powder and cumin and stir for 30 seconds.

• If the spices start sticking, add 1 tablespoon of the measured water and scrape the base immediately.

Look for this: The onion is translucent and the spices smell fragrant without darkening.

Ingredients for this step

Red lentils · 240 gSweet potato · 450 gChopped tomatoes · 400 gCoconut milk · 25 clWater · 25 cl

Add the lentils, sweet potato, tomatoes, coconut milk and the remaining measured water. Simmer uncovered over low heat for 22 minutes.

• Stir from the base every 5 minutes so the lentils do not stick.
• If the mixture becomes too thick before the sweet potato is tender, add water 1 tablespoon at a time.

Look for this: A sweet-potato cube crushes under a fork and the lentils have formed a creamy sauce.

Ingredients for this step

Fresh spinach · 160 gLemon juice · 2 tbspWater · 25 clFine salt · 1 tsp

Add the spinach one handful at a time and fold each handful into the hot dal. Add the measured salt and 2 tablespoons of lemon juice, then turn off the heat and rest for 2 minutes before serving.

• If the dal is too thick to flow from the spoon, stir in 2 tablespoons of hot water.
• Taste after adding the salt and lemon, then adjust the seasoning in small amounts.

Look for this: Every spinach leaf has wilted but remains bright green, and the dal flows slowly from a spoon.