Lentil, Spinach & Sweet Potato Dahl with Fish
Servings Prep Time
2people 10minutes
Cook Time
Servings Prep Time
2people 10minutes
Cook Time
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.