Red Lentil & Sweet Potato Dahl
Red Lentil & Sweet Potato Dahl
Lentils, sweet potato, turmeric, and ginger for heart, joint, and immune health, plus sustained energy and digestion support.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 small sweet potato, peeled and diced
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ¼ tsp chilli powder
- ¼ cup of water
- 300g dried red lentils, rinse well
- 3 cups low-sodium vegetable stock
- ½ cup coconut milk
- Juice 1 small lemon
- Pinch sea salt & pepper
Method
- Preheat oven to 200°C and line a baking tray with baking paper.
- Arrange the sweet potato on the tray, drizzle with 1 tbsp olive oil and season with sea salt. Roast sweet potato for 25 mins or until golden and tender.
- Heat remaining olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until softened and fragrant. Stir in the cumin, ginger, coriander, turmeric, chilli and water.
- Add the lentils and vegetable stock, then cover and bring to a boil. Reduce the heat and simmer for 15 mins, stirring occasionally and adding more water if needed until the lentils are tender and creamy. Remove from the heat, stir in the lemon juice and season with salt and pepper to taste.
- Serve the dahl topped with roasted sweet potato and fresh herbs. It’s also delicious served with brown rice, cauliflower rice, quinoa, warm naan or flatbread and some mango chutney.
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