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imageFeel fuller for longer. This recipe is not only light in calories, palate pleasing and health boosting but the lentil and sweet potato combination will provide you high plenty protein and with tons of nutrients. Feel free to vary the spices according to what you have in your pantry. Try a mix of coriander and cumin instead of the curry powder and add more spice if you wish to really want to kick it up a notch (or less if you want a mild flavour).

Serves 4


1 sweet potato
1 red onion, diced into small pieces
1/2 red chilli, deseeded and finely chopped
3 garlic cloves, crushed
200 g / 7 oz lentils, rinsed
2 tablespoons medium curry powder
2 tablespoons tomato purée
Salt and freshly ground black pepper
750 ml / 3 cups water
2 spring onions, thinly sliced
150 g / 5 oz Greek yogurt
A few fresh mint leaves for garnish


Peel and cut the sweet potato into 2 cm / 1 inch cubes
Add the lentils, onion, garlic, chilli, curry powder, tomato purée and sweet potato to a large pan
Add a pinch of salt and the water and bring to the boil
Reduce to a simmer and cook for 20 minutes until the potato is tender and the lentils are soft
If too liquid, raise the heat and cook a little longer and if too thick, add a bit of hot water
Stir the yogurt and spring onions together in a small bowl
Spoon the dhal into a plate or bowl and top with some yogurt
Scatter on a few mint leaves