Red Lentil And Sweet Potato Dahl

This Red Lentil and Sweet Potato Dahl is kinda a big Daaaahl! Full of flavour and packed with plant-based protein, this belly warmer is the perfect no fuss dinner option for the colder months.

Ingredients

1 tbsp Coconut Magic Coconut Oil
1 brown onion, finely sliced
2 garlic cloves, minced
1 tsp minced ginger
1 red chilli, finely chopped
3 1/2 cups (875ml) Massel Organic Liquid Vegetable Stock
1 1/4 cup Lotus Red Lentils, rinsed
1 cup sweet potato, cut into chunks
1 tsp Gourmet Ground Cumin Powder
1 tbsp Natures Delight Mild Curry Powder
1/2 tsp Planet Organic Garam Masala
1 tsp Natures Delight Turmeric Powder
2 Planet Organic Bay Leaves
2 diced tomatoes or 1 can (400g) of diced tomatoes
1 tsp salt (or to taste)
1/4 tsp pepper
1 cup baby spinach
1 tbsp lime or lemon juice
2 cups Lotus Organic Basmati Rice
1/2 cup coconut yoghurt, unsweetened (optional)
Fresh coriander, for garnish
Lime wedges, for garnish

Preparation method

Heat coconut oil on a medium heat in a large pan
Add onion and sauté on medium heat for 3-5 minutes, or until softened
Add garlic, ginger and chill, sauté for an extra 2-3 minutes
Add vegetable stock, lentils, sweet potato, tomatoes cumin, garam masala, turmeric, curry powder, bay leaves, salt and pepper, and bring to a boil
Simmer covered for 15-20 minutes, or until sweet potato and lentils are both cooked. The lentils should be tender and soft, but not mushy. You can add some more water or broth if the dhal needs some extra moisture
Stir through baby spinach and lime or lemon juice
Remove from heat
Serve dhal with rice, a dollop of coconut yoghurt, coriander, and lime wedges. I also like to serve my dhal with mixed lettuce leaves to create a side salad with diced cucumber, tomatoes, spring onion and capsicum.
Enjoy!