Sweet Potato Dal

• Total time: 45 min
• Cook time: 35 min
• Prep time: 10 min

• 1 small sweet potato, skinned & diced
• 1 small onion, diced
• 3 whole garlic cloves, minced
• ⅛ tsp red pepper flakes
• ¼ tsp turmeric
• ¼ tsp garam masala
• 1 cup vegetable broth
• ½ cup red lentils
• 4 cups spinach, fresh

Dice sweet potato into small ½-inch cubes, and set aside. Line a medium pot with a thin layer of water and saute onions and garlic for a minute. Add a pinch or two red pepper flakes and continue to cook until all the water has cooked off. Add turmeric, ¼ tsp garam masala and stir to coat. Add 1 cup broth, uncooked lentils, and bring to a boil. Once boiling reduce to low, cover, and simmer for a few minutes, about 5. Add sweet potatoes, bring to a boil again and reduce to low and simmer, until lentils are fully cooked (they expand and the sauce thickens), about 5 minutes more. Check periodically to see if you need additional broth (I tend to add an extra ½ cup but it can vary). Once lentils are cooked and sweet potatoes are fork tender, taste, adding more garam masala as desired (I like to add another ¼ tsp but some blends are stronger than others). Add spinach, continuing to stir until spinach cooks down and softens. Add salt to taste and serve.

Servings per batch: 2

• Calories: 232
• Fat: 0.90g
• Carbohydrate: 42.20g
• Dietary Fiber: 17.70g
• Sugars: 4.70g
• Protein: 15.40g