Vegan Tamarind, Sweet Potato & Spinach Dahl with left overs to make into Soup

I made a vat of this delicious Dahl as a side for our New Years Eve get together and unsurprisingly I had some left over. It was super tasty the first time round and even more so when I made it into a soup!   As with all stews, curries and sauces it’s always best, if you can, to make the day before giving the flavours enough time to mature and become really rich. For my vegetable stock I use Marigold Swiss Vegetable Organic Vegan Bouillon Powder, it’s super tasty and really easy to make up. There is a low sodium option too if you’re watching your salt intake.

Serves 8 as a side with some left over to make a soup

Ingredients

1 tbsp sesame oil
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
1 ½ tsp ground cumin
3 Sweet potatoes cut into even chunks
250g red split lentils
600ml vegetable stock
80g bag of spinach
1-1.5  tbsp Tamarind Paste – I use Waitrose Cook’s Ingredients
Bunch of spring onions
1/2 pack of Thai Basil

Method
Heat the oil in a heavy based pan with tight fitting lid. Add the onions and cook over a low heat until soft, about 5mins.

Add the garlic, ginger and chilli and cook for another minute. Then add the spices and cook for a further minute.

Turn up the heat slightly and add the sweet potato stirring thoroughly so the spices are covering them well.

Tip the lentils and stock into the pan and season. Bring to the boil, reduce the heat, cover and cook for approximately 20mins or until the lentils are tender and the potatoes are still holding their shape.

Taste and adjust the seasoning, gently stir in the Tamarind paste, spinach and wilt.

When ready to serve add the spring onions and Thai basil.

To make the soup put the left over dahl into a pan and add some vegetable bouillon/stock. Make up about 250ml and add gradually to the soup, add enough to make it the thickness you desire – Enjoy

 

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