In the kitchen with MyTrela

Lentils with sweet potato and spinach in tomato broth

Prepare dry-weighed lentils separately, then combine with sweet potato, tomatoes and prepared broth. Aromatic seasonings complete the stew; add spinach near the end.

1 serving

Lentils with sweet potato and spinach in tomato broth — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients for 1 serving. Weigh the lentils dry before cooking. Weigh the sweet potato, onion and garlic after peeling, and the broth as 125 g of prepared liquid. Measure the canned tomatoes with their juice. Water used to cook the lentils separately is drained away; do not add extra broth to the dish.

  • Red onion45 gWeigh after peeling.
  • Clarified butter (ghee)7 gMeasure separately and use the full stated portion.
  • Salt1 g
  • Garlic4 gWeigh after peeling.
  • Red chilli pepper23 g
  • Sweet potato200 gWeigh after peeling, before stewing.
  • Canned whole tomatoes125 gWeigh with the juice from the can; use the entire measured portion.
  • Lentils24 g24 g dry product before cooking; cook separately according to the package and drain. This is a choice made for the new original version.
  • Broth125 g125 g prepared broth. We do not convert grams to millilitres or add another portion.
  • Ground cumin3 g
  • Ground turmeric3 g
  • Dried coriander leaves4 g
  • Ground cinnamon3 g
  • Chilli powder1 g
  • Spinach50 g

Preparation

  1. Weigh 24 g dry lentils and rinse. Cook separately until tender according to the package instructions, then drain the cooking water.
  2. Peel onion, garlic and sweet potato. Weigh edible portions as listed. Dice onion and sweet potato and chop garlic and washed chilli pepper. Separately weigh 7 g ghee and 125 g prepared broth.
  3. Soften onion until translucent in all the weighed ghee. Add garlic and chilli pepper, then sweet potato, the full weighed portion of canned tomatoes with their juice and 125 g broth. Cover and stew over a low heat until sweet potato is tender; do not add another broth portion in this version.
  4. Add cooked lentils and the full weighed portions of salt, cumin, turmeric, dried coriander, cinnamon and chilli powder. Stir and bring everything to the boil.
  5. Add washed spinach and stir until softened. Serve the dish warm.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined weighing and preparation stages for the ingredients, rather than a reconstruction of the historical weight basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.