Lentils and Sweet Potato

Lentils and Sweet Potato

I returned from a trip to India recently, which was food nirvana for me. I couldn’t get enough of the deep, rich flavours – where everything tasted like it had been slow cooking for days.  I’ve been hesitant to try and recreate the delicacies I so loved over there because I don’t have any experience with Indian cooking or Indian spices. My other half doesn’t like spicy food, and so I’ve been reluctant to invest in the ingredients necessary in case he doesn’t enjoy the meals. I need to do a bit of research, or have some conversations with people who know more than me before embarking on Indian cooking. This meal was a cheat – a shortcut which had a small resemblance to the wonderful flavours I experienced, but in no way matches the extraordinary dishes I tried. Nevertheless, it was still good, and it’s a healthy, hearty, warming cold weather dish worth making, in my opinion.

Serves 8


1 bag (500g) yellow lentils
1/2 cup red lentils
4 medium sweet potatoes, peeled and cubed
1 bag baby spinach leaves washed and dried
4 tsp vegetable bouillon
1 tsp turmeric
1tsp Garam Masala


Rinse the yellow lentils and pick discard any off-coloured ones. Place in a large saucepan and cover with water (water should be about an inch above the lentils). Bring to a boil. Turn the heat to a simmer and add the vegetable bouillon. Simmer the lentils for 20 minutes.

In a separate pan, boil the sweet potatoes for about 15 minutes, or until soft but still holding their shape. Drain and set aside.

Rinse the red lentils and add them to the yellow ones after they had cooked 20 minutes. Add the turmeric and Garam Masala. Cook a further 20 minutes. Stir occasionally and keep an eye on the water levels, adding boiling water from a kettle if needed. Lentils should not be allowed to thicken at the base of the pan.

Add the sweet potato and spinach leaves. Stir to combine. Cook a further 2 minutes.

Serve with naan and/or basmati rice.

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