Sweet potato and spinach dal

12 INGREDIENTS • 7 STEPS • 40MIN

Sweet potato and spinach dal

Recipe

4.3

3 ratings
This baby-friendly dal recipe is perfect for weaning, and you’ll love it too. Make extra and freeze in batches, and mash to your little one’s desired texture.
Suitable from 7 months.
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This baby-friendly dal recipe is perfect for weaning, and you’ll love it too. Make extra and freeze in batches, and mash to your little one’s desired texture.
Suitable from 7 months.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

40MIN

Total time

Ingredients

Servings
6
1
small red onion, finely chopped
2 cloves
M&S Remarksable Value garlic, minced
1 piece
root ginger, minced
1
M&S sweet potato, cut into bite-sized pieces
100 g
M&S Remarksable Value round tomatoes, chopped
1/2 tsp
ground turmeric
1/2 tsp
ground cumin
200 g
red split lentils
1 handful
spinach, chopped
1 handful
coriander, chopped
1
M&S Remarksable Value lemon, juiced
to taste
M&S natural yogurt
or M&S coconut pot
Love This Recipe?
Add to plan
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Sweet potato and spinach dal
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Rinse the lentils (200 g). Weigh them in a bowl and cover them with cold water, swishing them gently with your hand so that the water becomes cloudy. Drain and repeat at least twice more, until the water is almost clear.
step 2
Meanwhile, heat 1 tbsp of olive oil in a pan and add the onion (1). Cook for 10 minutes, until soft and starting to caramelise. Add the minced garlic (2 cloves) and ginger (1 piece) and cook for another 1-2 minutes. Add the turmeric (1/2 tsp) and cumin (1/2 tsp) to the pan and cook for 1 minute, stirring all the time.
step 3
Add the sweet potato (1) to the pan and stir until coated in spices. Add the tomatoes (100 g) and stir through.
step 4
Add the lentils to the pan, along with 600ml cold water. Bring it to the boil, then turn down to a simmer and cook for about 15 minutes, until the lentils are soft and the sweet potato is cooked through.
step 5
Stir through the spinach (1 handful), giving it a few minutes to wilt into the dahl. Then add the lemon juice (1) and some chopped coriander (1 handful) to taste.
step 6
Now you can adjust the texture according to your child’s weaning journey – leave it as it is, puree it, or use a masher to break it down a little. Serve with a dollop of yogurt (to taste), if you like.
step 7
To reheat your next portion, add a little water. (All age suitability recommendations and recipes are only guides, please alter as appropriate to suit your baby’s weaning journey)
step 7 To reheat your next portion, add a little water.  
 
(All age suitability recommendations and recipes are only guides, please alter as appropriate to suit your baby’s weaning journey)

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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