Spicy Sweet Potato Lentil Dahl
True comfort food for the body and soul. A warming and flavour-packed Dahl that makes for a satisfying and wholesome lunch or dinner for any time of the year, not just the colder months!
A staple dish in India, I feel like here Dahl is completely underrated. It’s really cheap, easy and so filling and nutritious, plus you can really add-in any vegetables that you have in the fridge. Really all you have to do is throw all the ingredients into a pot, cover with liquid, bring it to a simmer and then let it cook away for a good while and like magic, you have a heavenly pot of goodness as a result!
Lentils and split peas can be purchased in bulk food stores or ethnic grocers for next to nothing, and they make such a nourishing base to plant based meals - packed full of plant protein, dietary fibre to feed our gut bacteria, slow releasing complex carbs for sustained energy, and an abundance of essential vitamins and minerals to help our cells thrive.
I love making a big batch of this Dahl at the start of the week to use for super quick dinners and lunches over the coming days when I don’t have time to make anything fancy. Just pair it with some fresh greens and avocado or a dollop of coconut yoghurt, for a perfectly balanced and delicious meal. You don’t even have to heat it up (I love cold Dahl!).
Anyway, enough from me, let’s get to the recipe. Don’t forget to tag me on Instagram if you make this wholesome dish, I’d love to see your version!
Serves 4
Total time: 50 minutes
Ingredients:
3 cloves garlic, finely chopped
1 onion, chopped
1 cup dry red lentils
1 cup dry yellow split peas
1 tbsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
2 tbsp curry powder
1 tsp turmeric
1 tsp chilli powder
2 carrots, peeled and chopped
2 medium sweet potatoes, chopped
2 tbsp lemon juice
1 cup frozen peas
Handful fresh coriander
Salt and pepper, to taste
Fresh greens and 1 avocado, to serve
Method:
Sauté garlic, onion and spices in a pan until fragrant and onion is just soft.
Add in chopped carrot, sweet potato, lentils and 4 cups water (or low-sodium veggie stock!), then allow to simmer for 30-40 minutes or until the lentils are soft and creamy. You may need to add some more water while cooking if it absorbs before lentils and potatoes are soft!
Stir in the lemon juice, peas and fresh coriander, season with salt and pepper, then serve with a big green salad and some avocado
