Ingredients
Utensils
Stovetop, Peeler, Pot (small), Colander
recipe
Step 1
Peel then quarter the onions.
Step 2
Wash and peel the sweet potatoes, then chop them into small cubes.
Step 3
In a large pot, add a splash of olive oil, the turmeric, cumin, pepper and fry for 1 minute. Next, add in the onions and cook over high heat for 1 minute.
Step 4
Once the onions are browned, add the sweet potatoes and cook for 5 minutes, stirring regularly.
Step 5
Then add the lentils, 150g water per person, coconut milk, salt, pepper (optional: vegetable stock) to the pot. Stir well, cover and simmer for 15 minutes over low heat.
Step 6
Meanwhile, cook the quinoa according to pack instructions. Once cooked, drain and set to one side.
Step 7
When the dahl is cooked, season to taste.
Step 8
Serve the dahl with the quinoa (optional: add a few cilantro leaves if you have some). Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 546 cal. |
| Fat | 18 g |
| Carbohydrates | 76 g |
| Protein | 17 g |
| Fiber | 12 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Sweet potato dahl with red lentils" contains 546 Energy, 18 g of Fat, 76 g of Carbohydrates, 17 g of Protein, 12 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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