Healthy Sweet Potato & Spinach Daal | Meal Prep
Recipe type: Gluten-Free, Vegan, Dairy-Free
Prep time: 
Cook time: 
Total time: 
Serves: 3
A delicious, hearty, healthy dish that can be served up to pretty much everyone -- it easily avoids (almost) all food intolerances, and simultaneously is a dish people will beg to have again. I've been making this since my university days, and 8 years later, it's going strong.
  • 1-2 sweet potatoes (depending on size, one large or two medium)
  • ¾ cup yellow lentils*
  • 1 onion, diced (sometimes I add two)
  • 3 garlic cloves, diced
  • 2-3 tomatoes, chopped (or ¾ of a can)
  • 1 chilli (or 1 tsp chilli powder/flakes)
  • Two handfuls of spinach
  • 1 vegetable stock cube
  • 2 tbsp tomato paste
  • 1 tbsp cumin
  • 1 tbsp garam masala
  • 1 heaped tsp turmeric
  • 1 tbsp chilli powder (if you didn’t add the fresh chilli)
  • Salt to taste
  1. Fry off your onions in a little olive oil until they’re translucent, then add your spices and cook them off a bit.
  2. Add the garlic and cook for a couple of minutes. Add a little more oil if it’s necessary, I like to start off with as little as possible and gently add rather than have too much.
  3. Add your tomatoes and cook those off for up to five minutes before adding your lentils. Coat them in all the lovely juices and flavours we’ve been cooking off, and after about two minutes add about a litre of water, then gently add more if it feels necessary.
  4. Let the lentils cook for ten minutes with the lid on before moving onto the next stage.
  5. Add your stock cube, tomato paste, and stir. Then add your sweet potatoes and put the lid back on, and let it cook for 15 minutes, or until a fork goes through. You want them firm, not too soft, because they will end up break up too much otherwise.
  6. Take your daal off the heat, and chuck in your spinach. I tend to tear mine right before I put it in, and I let the residual heat just wilt it down.
* If you live in a place where yellow lentils are hard to find, substitute with red split peas
Recipe by Sand Kitchen at