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    #RecipeSaviours: Lentil Dahl With Roasted Sweet Potato

    • 1 min read
    This dish is no children’s tale

    This recipe includes an alphabet of vitamins, thanks to its inclusion of sweet potatoes and coriander. Give yourself a vitality boost with this delicious dish. 


    Serves: 4
    Time: 20 minutes prep, 25 minutes cooking
    Good for: Vitamins A, C and K, folate, fibre and nutrients 


    2 garlic cloves, crushed
    1 large red onion, cut into wedges
    400g sweet potatoes, diced into 2cm cubes
    3 tbsp olive oil
    1 tsp turmeric
    0.5 tsp chilli flakes
    1 tsp cumin seeds
    200g red lentils
    340g rice
    1 small handful fresh coriander, roughly chopped
    800ml water 


    • Heat the oven to 220°C/200°C fan/gas mark 7. Put the sweet potatoes in a small roasting tin, drizzle with two-thirds of the olive oil and season. Roast for 25 minutes, stirring halfway through.
    • Meanwhile, heat the remaining olive oil in a large pan. Add the onion, season, then fry over a medium heat for 5 minutes. Stir in the garlic and spices, turn the heat to low and cook for more 2 minutes. Add the lentils and water. Bring to the boil, cover with a lid and simmer for 15 minutes until the lentils are tender.
    • Serve the dahl with the sweet potato and rice, sprinkled with coriander.

    And that’s that! Bon apetite!

    Recipe by Cook With M&S; image courtesy of Cook With M&S