Le Taj Sweet Potato & Spinach Dahl

Ingredients

• 1 tbsp Toasted Onion
• ¹⁄₂ tsp curry seasoning
• 2 cup dry red lentils
• 3 sweet potatoes, peeled and cut into 1/2” pieces
• 1 can (14 oz/398 ml) low-sodium diced tomatoes
• 5 - 6 cups Vegetable Broth
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• Sea Salt, to taste
• 2 cups fresh or frozen spinach, coarsely chopped
• 1 recipe prepared Le Taj Sauce

Preparation

1. In a large pan, over medium heat, combine Toasted Onion, curry, lentils, potatoes, tomatoes, and Bouillon. Season with Sea Salt, and bring to a simmer over medium-high heat.
2. Reduce heat to low, cover and cook, stirring occasionally, until lentils and potatoes are tender, 20–25 minutes. Add extra Bouillon if required.
3. Add spinach and Le Taj Sauce, and cook briefly, until heated through.