Well For Life

Well For Life

Sweet Potato, Spinach & Lentil Dahl

When transitioning to a plant-based diet, the key is to find recipes that are easy to make but so nourishing.


I like to cook dishes that include plenty of fresh veggies, herbs, spices that are anti-inflammatory, boost the immune system, and supports digestion. The coconut cream in this dish adds healthy fats and makes it a very satisfying dish.  I personally don’t like to add powders stock, I prefer to add fresh herbs from my garden, they add so much flavor & nutrition (Parsley, Fennel, Chives, Rosemary, Coriander etc.). If you don’t have fresh herbs a good stock option is the organic swiss vegetable bouillon power).  If the lentils are soaked overnight it makes them much easier to digest.




  • 1 tablespoon coconut oil
  • 1 small red onion, finely diced
  • 2 garlic cloves, crushed
  • 1-inch piece of ginger, peeled and finely chopped
  • ½ long red chili finely chopped, or ½ tsp of chile pepper
  • 1 medium turmeric root finely grated or 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garam marsala
  • Fresh herbs or 1 tbsp of stock powder
  • 1 (400g) can diced tomatoes
  • 2 medium sweet potato, cut into small even chunks
  • 200g of red split lentils
  • Juice of half a lime
  • 1 x (400mL) can coconut cream
  • 1 bunch(bag) baby spinach leaves


Serve with rice:





  1. Heat the coconut oil in a large pan over medium-high heat.  Add the onion and sauté until it begins to soften.
  2. Add the garlic, ginger, and chili, continuing to sauté for another minute.
  3. Then add turmeric, cumin, and garam marsala & herbs. Lightly sauté for 2 – 3 minutes or until fragrant.
  4. Add the diced tomatoes, sweet potato, lentils, lime, and coconut cream.  Stir well and bring to a boil. Reduce heat to low and simmer for 20 – 25 minutes or until the sweet potato is cooked. Stir through baby spinach leaves right at the end.
  5. Serve with a dollop of coconut yogurt & brown rice.


This serves 4-6 people and keeps well in a fridge in an airtight container for a few days



Organic vegan instant stock that I recommend