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

Sweet Potato & Lentil Dhal

with Herby Tortilla Chips & Yoghurt

Read more

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.

Tags:Veggie
Allergens:GlutenSoyMilkSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

1

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

herbs

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1

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

(ContainsMilk)

Not included in your delivery

1

olive oil

1.66 cup

water

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.