Sweet Potato and Red Lentil Dhal » Healthy and Plant Based Recipe Ideas

Add 2 cups of red lentils to a bowl, wash and drain them a few times, then fill the bowl with enough water to cover the lentils and set aside.

In a large pot on medium heat, add 1 tablespoon of coconut oil and allow it to melt.

Once the oil is melted, add in 2 teaspoons of whole black mustard seeds and cover the pot. Allow the mustard seeds to pop for about 20 to 30 seconds or until the popping starts to slow down.

Add in 2 teaspoons of cumin seeds and fry them for about 15 seconds until they are lightly golden.

Add the diced onion and garlic, and sauté until golden brown. If the onions stick to the bottom of the pot, add a splash of water to deglaze.

Add in the diced tomatoes and cook until softened.

Once the tomatoes have softened, add in 2 teaspoons of chili powder, 0.5 teaspoons of turmeric powder, 0.5 teaspoons of coriander powder, 0.5 teaspoons of garam masala, and 3 teaspoons of salt. Stir everything through.

Add in the sweet potato and mix until everything is well combined. Allow the sweet potato to cook for about 2 to 3 minutes.

Drain the red lentils and add them to the pot along with 3 cups of water. Give everything a good mix and cover the pot.

Allow the mixture to simmer on low heat for around 15 to 20 minutes, stirring occasionally to prevent burning at the bottom of the pot.

Taste the dish and adjust salt or seasoning as needed. If you prefer it spicier, add in extra chili.

Turn off the heat and stir in the baby spinach.

Equipment Needed

Spice Level:

Dietary