Tomato Dal with Kale and Sweet Potato
Indian-inspired · dal · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 38
- Total minutes
- 53
Ingredients (10)
- 250 g kale, stems removed, chopped
- 500 g sweet potato, peeled and diced small
- 400 g cooked lentils, drained
- 400 g crushed tomatoes, canned
- 6 g ground cumin
- 4 g ground turmeric
- 160 g onion, diced
- 700 ml vegetable stock
- 25 ml olive oil
- 4 g salt, adjust after tasting
Equipment
- heavy saucepan
- wooden spoon
Method
1. Prepare
Prepare the kale and sweet potato as listed and dice the onion. Drain the cooked lentils and measure the ground cumin and ground turmeric.
Guide timing: 13 minutes
2. Soften the onion
Warm the olive oil in a large, heavy pan over medium heat. Cook the onion for 5 minutes until soft, then stir in the ground cumin and ground turmeric for 30 seconds.
Guide timing: 6 minutes
3. Simmer
Add the sweet potato, crushed tomatoes and vegetable stock. Bring to a gentle simmer, part-cover and cook for 20 minutes, until the sweet potato is tender.
Guide timing: 20 minutes
4. Add the lentils
Stir in the cooked lentils and kale. Simmer for 8 minutes, until the kale is tender and everything is piping hot. Mash a few lentils against the pan to thicken.
Guide timing: 8 minutes
5. Finish and serve
Turn off the heat. Stir in the salt, taste and serve hot.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.