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alver vegan protein sweet potato dahl golden bean mung bean protein

Alver Vegan Protein Sweet Potato Dahl with Golden Bean

For a quick but hearty meal, this Sweet Potato Dahl is a fabulous, lightly spiced variation on the traditional Dahl. Inexpensive, super easy to make, healthy and packed with protein… it’s a simple dish that will fill you without weighing you down.

Dahl is a thick, spiced stew that is made from dried, split lentils, peas or beans. These legumes are an important food staple in South Asian cuisine. In India, for example, it is very popular.

The recipe here below was developed in collaboration with Christine Bailey, an award-winning Nutritional Therapist, Chef, Author and Broadcaster with over 18 years of experience.

It takes just about 15 minutes to prepare, 20 minutes to cook and serves 4 people.

We hope you will feel inspired to try this at home! If you do, please do not hesitate to share your pictures and feedback online using hashtag #myalver.


  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red chili, deseeded and finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 400g sweet potatoes cut into chunks
  • 150g red split lentils
  • 200ml vegetable stock
  • 200ml coconut milk
  • 80g baby spinach leaves
  • 1 tomato, deseeded and diced
  • 30g Alver Golden Bean
  • 4 spring onions, sliced to serve
  • A handful of fresh coriander leaves chopped

Cooking instructions

Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 5 minutes, stirring occasionally, until softened. Add the garlic and chili, cook for 1 minute, then add the remaining spices and cook for a further minute.

Add the sweet potato and stir everything together so the potato is coated in the spice mixture. Tip in the lentils, stock, coconut milk and season. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes until the lentils are tender and the potato is soft. Add a little extra vegetable stock if the mixture is too dry.

Stir in the spinach, tomato, and Mung Bean protein. Cover with the lid and allow the spinach to wilt. Spoon into bowls and top with spring onions and chopped coriander leaves to serve.

Nutritional information

Per serving: 305kcal, fat 4.6g, saturates 0.8g, carbohydrates 46.2g, sugars 10.6g, fiber 7.1g, protein 16.3g, salt 0.8g.