Red Lentil Sweet Potato Dahl

I just love a bowl of comforting Dahl. It’s like a warm hug. Loaded with fresh herbs and spices – it’s an aromatic bowl of goodness just waiting to be enjoyed. I used to make red lentil Dahl without the sweet potato then I added it to this dish and discovered a subtle sweetness that pairs so well with the red lentils. The nuts on top add some extra protein, fat, and fibre as well as texture and crunch. I hope you enjoy this warm hug like we do for lunch, dinner, as a side, or even for a hearty fibre-filled breakfast! If you’re looking for some flat bread to mop up the Dahl opt for my 5 ingredient vegan/ paleo/ keto friendly Flat Bread Chapati Wraps – Oh so good!

Red Lentil Sweet Potato Dahl mise en place / food prep

Red lentils require less soaking time usually than green, however I still like to pre-soak my red lentils for 7+ hours, or overnight with water to cover and 1 Tbsp of apple cider vinegar just to minimise phytates and lectins making them easier to digest, less the bloat and gas. Works every time!

Red Lentil Sweet Potato Dahl

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Recipe by Priscilla Soligo Course: Uncategorized
Servings

3-4

servings
Prep time

30

minutes
Cooking time

35

minutes

Ingredients

  • 540g 2½ Cups Vegetable stock

  • 400g 1 Canned Coconut Milk

  • 215g 1½ Cups Sweet Potato, roughly chopped 

  • 200g 1 Cup Red Lentils, rinsed very well, and drained (I like to presoak my red lentils for 7+ hours, or overnight with water to cover and 1 Tbsp of apple cider vinegar.)

  • 180g 1¼ Cups White Onion, small chopped 

  • 30g 2 Tbsps Avocado Oil

  • 15g 3 Fresh Garlic Cloves, minced

  • 15g 1 Tbsp  Fresh Ginger, grated

  • 3g 1 tsp Ground Turmeric 

  • 3g 1 tsp Ground Cumin

  • 1g 1 tsp Ground Coriander

  • 3g ½ tsp Unrefined Salt 

  • Freshly cracked black Pepper to taste 

  • Garnish (optional)
  • 15g 2 Tbsps Fresh chopped coriander

  • 30g 2 Tbsps Cashews, chopped

  • 30g 2 Tbsps Almonds, chopped

Directions

  • On the stove on a medium heat in a heavy dutch pot, or saucepan heat up the oil. Add in the onion, and cook while stirring occasionally for 5 minutes with the lid on.

  • Add in the garlic and stir for 1 minute. Add in the spices and ginger, and cook with the lid on for another minute.
  • Add in the red lentils, and sweet potato. Stir through well to combine.
  • Add in the stock and coconut milk and give it a stir. Cover and bring the dahl to a boil. Lower the heat and allow to simmer for about 25 minutes stirring intermittently.
  • Add in salt and black pepper to taste. Remove from the heat and garnish with fresh coriander and chopped cashews and almonds.

Notes

  • Storage: Store in a glass airtight sealed container in the fridge for up to two weeks, or freeze for up to two months.

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