Red Lentil Dahl with Sweet Potato - Grains & Legumes Nutrition Council

Ingredients

• 2 Tbsp olive oil
• 1 brown onion, finely chopped
• 3 cloves garlic, crushed
• 2 tsp finely grated fresh ginger
• 1½ Tbsp mild curry powder
• 2 Tbsp salt-reduced tomato paste
• 1½ cups dried red lentils, rinsed
• 1 litre (4 cups) Campbell’s Real Stock Salt-Reduced Vegetable
• 400g sweet potato, peeled, cut into 2cm pieces
• 50g baby spinach leaves
• 2 Tbsp chopped fresh coriander
• Natural yoghurt and toasted/warmed roti bread, to serve