Black Bean and Red Lentil Dal
with Baby Spinach and Sweet Potato
- Celery
- Milk
- Cereals containing gluten
This Black Bean and Red Lentil Dal is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
2
Garlic Clove
1
Black Beans
1
Lime
1
Sweet Potato
2
North Indian Style Spice Mix
50
Red Split Lentils
30
Tomato Puree
15
Vegetable Stock Paste
(Contains: Celery)
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
40
Baby Spinach
75
Creme Fraiche
(Contains: Milk)
Not included in your delivery
450
Water for the Dal
10
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.
Zest and cut the lime into wedges. Chop the sweet potato into 1cm chunks (no need to peel!).
Pop the sweet potato chunks onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the garlic and North Indian style spice mix. Stir and cook until fragrant, 1-2 mins.
Stir in the lentils, black beans and tomato puree, cook for 1 min more.
Add the veg stock paste and water for the lentils (see pantry for amount) to the pan and stir to combine.
Bring to a simmer, cover with a lid and cook, stirring frequently, until the lentils are soft, 20-25 mins.
Stir regularly to make sure they don't stick to the bottom of the pan and add a splash of water if it gets too thick.
When the dal is almost cooked, pop the naans onto a baking tray.
Spread each with the butter (see pantry for amount) and pop into the oven to warm through, 2-3 mins.
Once roasted, stir the sweet potato through the dal. Add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
When the dal's ready, remove from the heat. Squeeze in half the lime juice, then stir in the lime zest and three quarters of the creme fraiche. Taste and season if needed.
Share your dal between your bowls and top with a dollop of the remaining creme fraiche.
Serve with the naans for dipping and scooping, along with any remaining lime wedges.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The depth of spice and lime gives this dal a rich, warming flavour; a small number found it mild and suggest adding extra spices to taste.
- Ease of prep: Straightforward to make, with most finding the steps easy to follow and the cooking time manageable on a weeknight.
- Suggestions: Consider adding extra lentils or a second sweet potato for a heartier balance; some also found the lime is best added gradually to taste rather than all at once.
- Next-day meals: Leftovers keep well and make a satisfying lunch the following day.
- Cooking method: The sweet potato can be cooked in an air fryer instead of the oven, which saves energy and works just as well.
- Serving: Serving alongside rice is a popular choice for those wanting a more filling meal; the creme fraiche and buttered naan divided opinion, so adjust both to your preference.
