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Spinach, sweet potato & lentil dhal

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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35 mins
Serves 4
Not too Tricky

Mr Hugh's rapeseed oil spray
1 red onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger, peeled and finely chopped
1 red chilli, finely chopped
1 ½ tsp ground turmeric
½ tsp ground cumin
sweet potatoes (about 400g/14oz), cut into even chunks
250g red split lentils
600ml vegetable stoc
80g bag of spinach
spring onions, sliced on the diagonal, to serve
½ small pack of Thai basil, leaves torn, to serve



Add a couple of sprays of the Mr Hugh's to a large pan and heat. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger and chilli, cook for 1 min, then add the spices and cook for 1 min more.

Turn up the heat to medium, add the sweet potato and stir everything together so the potato is coated in the spice mixture. Tip in the lentils, stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape

Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, top with the spring onions and basil to serve. Or allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox. 

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