Orange Dal with Sweet Potatoes and Spinach
Orange Dal with Sweet Potatoes
with Sweet Potatoes and Spinach
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Orange Dal with Sweet Potatoes

and Spinach


Serves 4 to 6
  • 2 tablespoon extra-virgin olive oil (or coconut oil)
  • 1 medium sweet potato, peeled and diced
  • 1/2 yellow onion, thinly sliced
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 (15-ounce) can chopped tomatoes with juices
  • 1 cup small orange lentils*
  • 2 cups water
  • 4 cups baby spinach
  • 3 tablespoons chopped cilantro, plus more for serving
  • Lemon wedges, for serving
  • Yogurt, for serving
Recipe by Anna Watson Carl


Sample step.
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In a large pot, heat the oil over medium-high heat. Add the sweet potato and saute for 6 minutes or until beginning to soften. Add the onion and saute for an additional 4 minutes or until translucent. Season with salt and pepper.

Add the garlic, ginger, curry powder, cumin, coriander, turmeric, and cinnamon and saute for 2 minutes or until fragrant. Add the tomatoes, lentils, and water and bring to a boil. Reduce the heat to low and simmer for 10 minutes or until thickened. Stir in the spinach, and cook over low for 1-2 minutes or until wilted. Season to taste with salt and pepper and a squeeze of lemon.

Serve with a dollop of yogurt (if desired) and some cilantro leaves.

*I used tiny orange lentils (known as “petite crimson lentils”) which cook much quicker than regular lentils. You can any type of lentil, but you’ll need to increase the cooking time from 10 minutes to about 30 minutes.

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