HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Potato & Lentil Dhal
Sweet Potato & Lentil Dhal

Sweet Potato & Lentil Dhal

with Herby Tortilla Chips & Yoghurt

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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.


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Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




sweet potato

1 packet

red lentils

1 packet

ginger paste

1 packet

tomato paste

1 tin

coconut milk

1 sachet

vegetable stock powder

1 bag

mixed leaves

1 bag



mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)


fresh chilli

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

1 sachet

Mumbai spice blend

(May be present Gluten)

1 packet

Greek-style yoghurt


Not included in your delivery


olive oil

1.66 cup


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3525 kJ
Fat31.8 g
of which saturates17.1 g
Carbohydrate95 g
of which sugars24.7 g
Protein31.4 g
Sodium1771 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 220°C/200°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 don’t 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.