The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Coconut Lentil Dal with Roasted Sweet Potato & Tenderstem Broccoli
Comforting coconut lentil dal, spiced with cumin and nigella, is like a hug in a bowl. Stir through juicy tomatoes and a handful of spinach to add extra veg. Then top it off with vibrant sweet potatoes and turmeric roasted tenderstem broccoli.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 tsp turmeric
- 80g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 200ml coconut milk (Coconut, Water)
- 1 tsp cumin seeds
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g baby spinach
- 180g Tenderstem broccoli
- 110g baby tomatoes
- 1 unwaxed lime
- 1 onion
- 1 tsp nigella seeds (Nigella Seeds)
- 1 sweet potato
Nutritional Information
Calories: 608
Protein: 21g
Carbs: 76g
Fat: 27g
Ingredients
- 1 tsp turmeric (use half)
- 80g red split lentils (use half) (Red Split Lentil 99%, Vegetable Oil 1%)
- 1 tsp nigella seeds (use half) (Nigella Seeds)
- 80g baby spinach (use half)
- 110g baby tomatoes (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 tsp cumin seeds (use half)
- 1 onion (use half)
- 1 unwaxed lime (use half)
- 1 sweet potato (use half)
- 180g Tenderstem broccoli (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 608
Protein: 21g
Carbs: 76g
Fat: 27g
Coconut Lentil Dal with Roasted Sweet Potato & Tenderstem Broccoli
Comforting coconut lentil dal, spiced with cumin and nigella, is like a hug in a bowl. Stir through juicy tomatoes and a handful of spinach to add extra veg. Then top it off with vibrant sweet potatoes and turmeric roasted tenderstem broccoli.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
- Line a large baking tray with parchment paper
- Pull out a medium frying pan, a grater, a sieve & a measuring jug
Roast the sweet potato
- Dice the sweet potato into 2cm chunks (peel optional)
- Add to one side of the large lined baking tray and toss with 1 tsp oil, half the nigella seeds and a pinch of salt and pepper
- Roast for 15 mins / air fryer 12 mins
Start the dal
- Finely dice the onion. Halve the tomatoes (quarter any larger ones). Zest the lime and cut into wedges
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
Get your simmer on
- Add the ginger & garlic paste, cumin seeds, tomatoes and half the turmeric. Cook for a further 2 mins, then stir in the lentils, coconut milk and 150ml water (75ml for 1 person). Season with salt and pepper
- Bring to the boil, then lower the heat and simmer for 22-25 mins, stirring regularly, until the lentils are cooked. Season generously with salt and pepper. Add a splash of water if it gets too thick
Roast the broccoli
- Trim the broccoli
- After 15 mins of roasting / air fryer 12 mins, add the broccoli to the other side of the tray and toss with 1 tsp oil, the remaining turmeric and a pinch of salt and pepper
- Roast for another 10-12 mins / air fryer 6-8 mins, until all the veg is soft and golden
Final steps & plate up
- Rinse the spinach, then add to the dal with the lime zest in the final 2 mins of cooking and stir until wilted
- Share the dal between bowls, with the turmeric broccoli and sweet potato alongside. Garnish with the lime wedges. Scatter over the remaining nigella seeds
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.