Spiced Lentils with Sweet Potato and Spinach
A hearty, flavor-packed vegetarian dish that’s rich in protein and perfect for a warming, satisfying meal. This spiced lentil recipe is one of my go-to options when I crave something comforting yet simple. Not only is it delicious, but it’s also full of fiber, healthy fats, and essential vitamins.
The recipe is quite flexible – feel free to add extra vegetables or experiment with different spices. Serve it with brown rice or quinoa for a complete meal that keeps you energized throughout the day.
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I recommend serving this dish with a wedge of lemon to brighten the flavors, and perhaps a drizzle of yogurt sauce or tahini to soften the spice level.
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Spiced Lentils with Sweet Potato and Spinach
Ingredients
- 200 g red lentils, rinsed and drained
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 large sweet potato, diced
- 1 can (400 ml) coconut milk
- 400 ml vegetable broth
- 2 handfuls fresh spinach
- Salt and pepper to taste
- Juice of ½ lemon
Instructions
- Heat the olive oil in a large pan or pot over medium heat. Sauté the onion, garlic, and ginger for 3-4 minutes until the onion softens.
- Add the turmeric, coriander, cumin, smoked paprika, and vegetable broth cube (if using). Cook for another minute to release the flavors.
- Stir in the diced sweet potato, then pour in the coconut milk and vegetable broth. Stir well and simmer for 10 minutes.
- Add the lentils and continue to simmer for 15-20 minutes, or until the sweet potatoes are tender and the lentils are cooked but not mushy.
- Stir in the spinach at the end and cook just until wilted.
- Squeeze the lemon juice over the dish and season with salt and pepper to taste.
Serving Suggestions
- Serve with brown rice, quinoa, or naan bread.
- A dollop of Greek yogurt or tahini sauce makes a great addition for those who prefer a milder spice level.
Tips
- Spice it up: Add chili flakes or fresh chili if you enjoy extra heat.
- Boost the protein: Stir in a can of chickpeas or add some tofu cubes for added texture and nutrients.
- Storage: This dish keeps well in the fridge for up to 3 days and tastes even better the next day as the flavors deepen. It also freezes beautifully for easy meal prep.
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