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Sweet Potato and Spinach Dhal

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Ingredients

1 tsp tsp olive oil olive oil
1 sweet potatoes sweet potato
(peeled and chopped)
1 red peppers red pepper
(deseeded and finely chopped)
0.5 - 1 pinches pinch curry powder curry powder
(mild)
100 g g red lentils red lentil
450 ml ml water water
1 tbsp tbsp tomato purée tomato purée
100 g g spinach spinach
(fresh or frozen)

Sweet potato and spinach dhal

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30 min
(65)

Method

This lentil dhal recipe is perfect for getting your little one used to new textures and flavours, although remember to go easy on the spice! Depending on your child’s appetite this will make 4-6 portions, so don’t forget to freeze the leftovers in individual portions for speedy meals when you’re short on time.

From 6 months

  1. Cook the sweet potato chunks in the oil over a medium heat for 3 minutes, then add the pepper and spice and cook for a further 2 minutes
  2. Add the lentils, water and tomato purée to the pan, stir well reduce the heat. Simmer gently for 15 minutes, then add the spinach
  3. Continue to cook for 5 - 10 minutes, until the potato is soft and the lentils are cooked through. Blitz a little with a hand blender to create the desired consistency, and allow to cool slightly before serving

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