Red Lentil Dahl with Sweet Potato

  • Serves 4    
  • Prep time: 15 mins    
  • Cook time: 20 mins


  • 2 Tbsp olive oil
  • 1 brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 tsp finely grated fresh ginger
  • 1½ Tbsp mild curry powder
  • 2 Tbsp salt-reduced tomato paste
  • 1½ cups dried red lentils, rinsed
  • 1 litre (4 cups) Campbell’s Real Stock Salt-Reduced Vegetable
  • 400g sweet potato, peeled, cut into 2cm pieces
  • 50g baby spinach leaves
  • 2 Tbsp chopped fresh coriander
  • Natural yoghurt and toasted/warmed roti bread, to serve


  1. Heat oil in a large saucepan. Add onion, garlic, and ginger. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add curry powder. Cook, stirring for a further 1 minute.
  2. Stir in tomato paste, lentils, Campbell’s Real Stock and sweet potato. Bring to boil. Simmer, uncovered, stirring occasionally, for about 12 to 15 minutes, or until sweet potato and lentils are tender. Remove from heat. Stir in spinach and coriander.
  3. Serve with yoghurt and roti bread.

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