Description
Spicy sweet potato and lentil dahl brings Indian comfort to your kitchen with hearty, warming spices. Creamy lentils blend perfectly with roasted sweet potatoes, creating a nourishing meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup red lentils, rinsed & picked over
- 10 ounces (284 grams) sweet potato, peeled & cut into 1/4 cubes
- 1 can (15 ounces/425 grams) petite diced tomatoes
- 1 cup full-fat canned coconut milk
- 2 cups broth or stock of choice
Vegetables and Aromatics:
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Olive oil or avocado oil
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- Kosher salt & black pepper, to taste
- Cayenne or red pepper flakes, to taste
- Juice from 1/2 small lemon
Serving Suggestions:
- Cooked white rice
- Chopped cilantro
Instructions
- Prepare a spacious, deep skillet and warm it over medium temperature, coating the bottom with a thin layer of cooking oil.
- Gently introduce diced onions and cubed sweet potato into the heated pan, seasoning with a pinch of salt. Allow vegetables to soften and develop golden edges while stirring intermittently, approximately 5-6 minutes.
- Incorporate minced garlic and grated ginger, creating an aromatic base. Quickly stir to prevent burning and release their vibrant essences.
- Sprinkle ground cumin, coriander, turmeric, and a hint of cayenne pepper into the vegetable mixture, ensuring even distribution and coating of spices.
- Pour in rinsed lentils, crushed tomatoes, creamy coconut milk, and vegetable broth. Season with additional salt and black pepper to enhance flavors.
- Elevate heat momentarily to trigger a robust boil, then immediately reduce to a gentle simmer. Cover the pan and allow ingredients to meld together, stirring occasionally.
- Maintain a low-medium heat for 15-20 minutes, monitoring lentil tenderness and liquid absorption. The consistency should transform into a thick, creamy texture.
- Remove from heat and brighten the dahl with fresh lemon juice, adjusting seasoning according to personal preference.
- Ladle the warm, fragrant dahl over fluffy white rice and garnish with freshly chopped cilantro leaves for a vibrant finish.
Notes
- Prep Onions and Sweet Potato Evenly: Cut into consistent sizes to ensure uniform cooking and texture throughout the dahl.
- Boost Spice Depth: Toast whole spices briefly before grinding to release more intense, complex flavor profiles.
- Liquid Adjustment Technique: Monitor liquid levels during simmering, adding extra broth if lentils absorb too quickly to prevent burning.
- Dietary Flexibility: Swap coconut milk with plant-based yogurt for lower-fat version or use vegetable broth instead of dairy-based liquids for vegan adaptation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 0 mg