Sweet Potato & Lentil Dhal
with Herby Tortilla Chips & Yoghurt
- Gluten
- Soy
- Wheat
- Milk
- Wheat
- Gluten
- Lupin
- Soy
- May contain traces of allergens
- Milk
Creamy and coconutty, this Indian dish gets a wholesome boost from hearty lentils. Scoop up all the satisfying goodness with the boldy-flavoured baked tortilla chips while they're still warm from the oven.
Ingredients
1
onion
1
sweet potato
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy)
1 packet
ginger paste
1 packet
tomato paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
mixed leaves
1 bag
herbs
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1
fresh chilli
1 sachet
mild North Indian spice blend
(Contains: Milk)
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
1
olive oil
1.66 cup
water
Utensils
Cooking Steps
Preheat oven to 220Ā°C/200Ā°C fan-forced. Finely chop onion. Rinse the red lentils. Cut sweet potato into small chunks. Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
While the sweet potato is roasting, heat a drizzle of olive oil in a medium saucepan over medium-high heat. Cook onion until softened, 4-5 minutes. Add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste. Cook, stirring, until fragrant, 1 minute. Add the water, coconut milk and vegetable stock powder, stirring to combine.
Add lentils to the saucepan. Bring to the boil, then reduce heat to medium. Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes. Stir through roasted sweet potato and mixed leaves. Season with salt and pepper to taste, then remove from heat.
TIP: Add a splash of water to loosen the dhal, if needed.
While the dhal is simmering, finely chop herbs. In a small bowl, combine herbs and some olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season to taste.
When dhal has 10 minutes remaining, slice mini flour tortillas into 3cm strips. Place on a second lined oven tray. Drizzle with the herb oil. Toss to coat, then spread into a single layer. Bake until golden, 6-8 minutes.
TIP: If the tortilla strips donāt fit in a single layer, divide them between two trays.
Thinly slice fresh chilli (if using). Divide sweet potato and lentil dhal between bowls. Top with a dollop of the Greek-style yoghurt and sprinkle with chilli. Serve with herby tortilla chips.
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā A richly spiced, creamy dhal that many describe as restaurant quality, with the sweet potato adding natural sweetness and depth. Some found it mild or overly sweet, and suggest adding extra chilli or adjusting the spice blend to taste.
- Ease of prep:Ā Most found it straightforward and quick to pull together, though several noted the lentils needed longer than the suggested 20ā22 minutes to fully soften.
- Suggestions:Ā Adding rice on the side helps bulk out the meal, and a splash of extra water or coconut milk can loosen the dhal if it thickens too much. Some reviewers boosted the flavour with garam masala, fresh coriander, chickpeas, or extra vegetables like capsicum or zucchini.
- Leftovers:Ā The dhal reheats beautifully the next day, and several customers enjoyed it for lunch or noted it freezes well for later meals.
- Portions:Ā A number of reviewers felt the sweet potato quantity was on the small side; adding extra sweet potato or a tin of chickpeas helped stretch the dish further.
- Tortilla chips:Ā The herby baked tortilla chips were widely praised for their crunch, though many customers would prefer naan or roti as a more traditional accompaniment.
