Spinach Sweet Potato Lentil Dahl

This recipe is quickly becoming a favourite in our home, packed with fresh, seasonal vegetables and spices to support the digestion and immunity, alongside healthy fats of coconut cream that you give you energy. It is spicy enough to keep my Indian husband happy but not too spicy that I don’t enjoy it and it is perfect for those cooler months.

This recipe comes from the team at Food Matters and won’t break the bank. And you can make a double batch and freeze half. Just don’t add the spinach until you are ready to eat.

Optional topping ideas: fresh coriander and coconut yoghurt or avocado slices.

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