Coconut Lentil Dal with Roasted Sweet Potato & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	608Kcal
	423kJ	2545kJ
Fat	4.5g	27g
of which saturates	2.7g	16g
Carbohydrates	13g	76g
of which sugars	3.5g	21g
Protein	3.5g	21g
Salt	0g	0.04g
Fibre	3.2g	19g

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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	608Kcal
	423kJ	2545kJ
Fat	4.5g	27g
of which saturates	2.7g	16g
Carbohydrates	13g	76g
of which sugars	3.5g	21g
Protein	3.5g	21g
Salt	0g	0.04g
Fibre	3.2g	19g

Back

Vegan 1/3 daily fibre 5 of 5 a day

Coconut Lentil Dal with Roasted Sweet Potato & Tenderstem Broccoli

Prep time: 20 mins

Total time: 40 mins

Cuisine: Indian

Food group: Vegan

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.

Cooking Instructions

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.

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