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 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
Course: Uncategorized3-4
servings30
minutes35
minutesIngredients
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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