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Red lentil dahl with sweet potato

Red lentil dahl with sweet potato


This hearty, fiery dish is great any time of day

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1902kj 452kcal
  • Fat
    Med 22%
  • Saturates
    Low 14%
  • Sugar
    Low 9%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 52g


  • 1 ½ tbsp vegetable oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 5cm ginger, grated
  • 2 red chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 250g dried red lentils (prepared according to the pack instructions)
  • 1 litre vegetable stock, made with 1 stock cube
  • 250g sweet potato, peeled and cut into 2cm chunks
  • 2 tbsp Co-op mixed seeds
  • 4 Co-op British free range eggs


  1. Heat ½ tbsp of the oil in a large pan, then fry the onion, garlic, ginger and half the chilli on a medium heat for 4-5 mins, until the onion is soft
  2. Add the spices, then fry for another minute, until fragrant
  3. Stir in the lentils, cook for 1 more minute, then pour in the stock
  4. Bring to a boil, add the sweet potato and simmer for 20-25 mins, until the lentils are cooked and the sweet potato is soft
  5. Meanwhile, heat the remaining oil in a small frying pan
  6. Toast the seeds, along with the rest of the chilli, for 1-2 mins, until golden, then remove with a slotted spoon
  7. Fry the eggs to your liking
  8. Spoon the dahl into serving bowls, then top each bowl with an egg and a sprinkling of the toasted chilli seeds