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.


Preparation method

  1.  Heat coconut oil on a medium heat in a large pan 
  2. Add onion and sauté on medium heat for 3-5 minutes, or until softened
  3. Add garlic, ginger and chill, sauté for an extra 2-3 minutes
  4. Add vegetable stock, lentils, sweet potato, tomatoes cumin, garam masala, turmeric, curry powder, bay leaves, salt and pepper, and bring to a boil
  5. 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
  6. Stir through baby spinach and lime or lemon juice
  7. Remove from heat
  8. 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.
  9. Enjoy!