Sweet Potato Red Lentil Dahl

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

red lentils

🥗Healthier: green lentils

💰Cheaper: yellow lentils

Green lentils are often less expensive and provide a similar texture.

Preheat the oven or air fryer to 395°F (200°C). Place the sweet potato cubes in a large bowl and toss them with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a pinch of ground black pepper.

Place the sweet potato cubes on a baking tray or in the air fryer and cook for 20-25 minutes (oven) or 10-12 minutes (air fryer).

Meanwhile, make the red lentil dahl. Heat the coconut oil in a large, deep pan and cook the red onion for 2-3 minutes over medium heat until softened.

Stir in the garlic, ginger and green chili and continue to cook for another minute.

Next, add the spices and cook for a further minute, stirring from time to time.

Add the tomato paste, red lentils and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer for 15 minutes with a lid on.

Stir in the coconut milk, then place the lid back and simmer for 5 more minutes.

Add the baby spinach, cook for another minute until wilted, then stir in half the roasted sweet potatoes and fresh cilantro.

Season to taste, divide into bowls and garnish them with the remaining roasted sweet potatoes.

Serve with your favorite rice and/or naan bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary