I love making this recipe in winter as it’s so easy, warming and satisfying. Serve with brown basmati rice or fluffy white rice mixed with riced cauliflower for extra vegetables.
Note: Adding black pepper to dishes containing turmeric increases the bioavailability of curcumin, the main active ingredient in turmeric, by 2,000%. Curcumin has several health benefits, including anti-inflammatory and anti-cancer properties. Serves a family of 4, plus leftovers.
Enjoy!
PrintRed Lentil & Sweet Potato Dal
A tasty and warming evening meal with a beautiful Indian flavour
- Prep Time: 20 minutes
- Cook Time: 1 1/4 hours
- Total Time: 1 3/4 hours
- Yield: Serves 4 with leftovers 1x
- Category: Dinner
- Method: Pot
- Cuisine: Vegan, Dinner, Indian
Ingredients
1 brown onion, chopped
3–4 garlic cloves, minced
1 inch piece of fresh ginger, skin removed and grated
2 heaped tsp garam masala
1/2 tsp ground cinnamon
1/4 tsp dried chilli flakes (omit if your children don’t enjoy spicy food or add more if they do!)
2 tsp ground turmeric
1/2 tsp iodized sea salt
freshly ground black pepper
1 large sweet potato peeled and chopped
3–4 cups of water
2 cups dried split red lentils, rinsed
1 – 420g can of chopped tomatoes
1 – 270ml can lite coconut milk (I prefer Ayam brand)
3 cups broccoli, chopped into florets (green beans are also nice)
3–4 cups baby spinach
Squeeze of lemon juice to finish
Chopped coriander to serve
Instructions
Heat a large saucepan on medium-high heat, then add chopped onions. Add a dash of water to prevent the onions from sticking and continue to do so when the water evaporates. Cook for 3-4 minutes. Turn back the heat to medium and add the minced garlic and grated ginger.
Next add the spices, salt and pepper and stir to coat he onion mix. Add the sweet potatoes. Allow to cook for 3-4 minutes, adding a dash of water if the vegetables begin to stick.
Add the water, red lentils, chopped tomatoes and coconut milk, stir to combine. Allow to cook, covered on medium-low heat for approximately 45 minutes to 1 hour or until the red lentils are cooked and broken down, and the sweet potatoes are tender. Add the broccoli (or beans) and cook covered for a further 10-20 minutes until cooked through.
Just before serving, add the baby spinach and a good squeeze of lemon juice. Mix to combine.
Serve with rice, chopped coriander, lemon wedges and extra chilli flakes, if desired.
Leftovers will keep for 3-4 days in the fridge or for up to 3 months in the freezer.
