Photo / Supplied.

With a hue as heart-warming as its ingredients, this wholesome vegan dahl is perfect for winter dinners when you're short on time.

Prep time: 15 mins
Cook time: 20 mins
Serves: 4

Ingredients

2 Tbsp	Vegetable oil
1	Brown onion
3	Cloves garlic, chopped
2 tsp	Finely grated fresh ginger
2 Tbsp	Mild curry powder
2 Tbsp	Tomato paste
1½ cups	Dried red lentils, rinsed
1 litre / 4 cups	Campbell's Real Stock – Vegetable
400 g	Kumara, peeled, cut into 2cm pieces
50 g	Baby spinach leaves
2 Tbsp	Chopped fresh coriander
Yoghurt and toasted/warmed roti bread, to serve

Directions

1. Heat oil in a large saucepan. Add onion, garlic, and ginger. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add curry powder. Cook, stirring for a further 1 minute.
2. Stir in tomato paste, lentils, stock and sweet potato. Bring to boil. Simmer, uncovered, stirring occasionally, for about 12 to 15 minutes, or until sweet potato and lentils are tender. Remove from heat. Stir in spinach and coriander.
3. Serve with yoghurt and roti bread.

Campbell's is a registered trade mark of the Campbell Soup Company and is used under license.

This content has been created in partnership with Campbells.