Lentil, Spinach & Sweet Potato Dahl with Fish

A well cooked dahl is a wonderful thing. It is both comforting and nutritious, while also being fairly simple to make. The key is to ensure that the red lentils are cooked long enough that they soften and lose there shape. It is not a recipe to rush. The longer you simmer the lentils, the nicer it will be to eat. The beauty of a dahl is that it can easily be served on its own if you want a light meal or something vegetarian. You can add lots of different vegetables to bulk it out if you like and you can alter the spices as well. This time I kept it fairly simple with my spices, but served it with a fillet of rock turbot that I had received in my Fishbox. Rock turbot is a type of white fish and is quite meaty. Cod, haddock, coley or any other skinless fish would work. Poaching the fish fillets whole in the dahl itself help to keep it moist and add flavour. I hope you like it.

Print Recipe

Lentil, Spinach & Sweet Potato Dahl with Fish

Keyword

Coconut, Cod, Coley, Fish, Haddock, Lentils, Mushroom, Spinach, Sweet Potato

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 onion
• 1 clove garlic
• 1 piece fresh ginger
• 1 chilli
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp nigella seeds
• 1 tbsp garam masala
• 300 g sweet potato approx.
• 125 g red split lentils
• 300 ml vegetable stock
• 200 ml light coconut milk
• 1/2 pack closed cup mushrooms
• 2 fillets skinless white fish
• 100 g spinach
• 1 tbsp lime juice
• 1 small handful coriander

Keyword Coconut, Cod, Coley, Fish, Haddock, Lentils, Mushroom, Spinach, Sweet Potato Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 1 tsp coconut oil 1 onion 1 clove garlic 1 piece fresh ginger 1 chilli 1 tsp turmeric 1 tsp ground cumin 1 tsp nigella seeds 1 tbsp garam masala 300 g sweet potato approx. 125 g red split lentils 300 ml vegetable stock 200 ml light coconut milk 1/2 pack closed cup mushrooms 2 fillets skinless white fish 100 g spinach 1 tbsp lime juice 1 small handful coriander

Instructions

To Prepare:

1. Peel and finely dice the onion.
2. Peel and grate the garlic and ginger.
3. Thinly slice the chilli.
4. Add the onion, chilli, garlic and ginger to a large lidded saucepan with the oil.
5. Peel and cut the sweet potato in to small cubes.
6. Make up the stock and measure out the coconut milk.
7. Weigh out the lentils.
8. Have all the spices to hand.

To Cook:

1. Heat the saucepan over a medium heat and fry the contents for 3 minutes.
2. Add all the spices to the pan and continue to fry for 1 minute, stirring constantly so that the spices don’t stick to the bottom of the pan.
3. Tip in the sweet potato and continue frying for 3 more minutes, making sure the sweet potato is coated in the spices.
4. Lower the heat and pour in the stock and coconut milk.
5. Now add the lentils and stir well.
6. Make sure the liquid is bubbling.
7. Cover the pan and leave to simmer for 10 minutes.
8. Meanwhile cut the mushrooms in to small pieces.
9. Once 10 minutes are up, add the mushrooms to the pan and stir well. If the contents are feeling a little dry, pour in some more water.
10. Lay the 2 fish fillets on top of the dahl and return the lid. Leave to simmer for a further 10 minutes.
11. Weigh out the spinach.
12. Once the second 10 minutes are done, add the spinach to the pan and stir well. Leave for a couple more minutes until the spinach has wilted.
13. Before serving, check that the fish is cooked all the way through. Season with the lime juice and some shredded coriander.
14. To serve, divide the dahl between 2 bowls and top with a fish fillet each. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.