Spiced sweet potato dahl –Y’all, get ready to take your taste buds on a journey with this delightful Sweet Potato Dahl with Red Lentils! This dish is not just a feast for the stomach; it’s packed with flavor and nourishment! Made in one pot, it’s perfect for those laid-back days when you want something comforting without a whole lot of fuss. Here’s how to whip up this scrumptious meal that’s plant-based and oh-so-satisfying.
Sweet Potato Dahl with Red Lentils
Look at this beauty! It’s colorful, hearty, and just waiting for you to dig in.
Ingredients
- 1 cup red lentils
- 1 large sweet potato, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 can coconut milk
- 4 cups vegetable broth
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Toss in the cumin seeds and let them sizzle just a bit.
- Add the chopped onions, and sauté until they turn translucent. Then, add the minced garlic and grated ginger. Let that aroma fill your kitchen!
- Next, sprinkle in the turmeric and coriander powder, stirring everything together to awaken those flavors.
- Now, it’s time to add in the diced sweet potatoes and red lentils. Give it a good mix!
- Pour in the coconut milk and vegetable broth. Bring it to a boil, then reduce the heat to low, covering the pot. Let it simmer for about 20-25 minutes or until the sweet potatoes are tender and the lentils are cooked through.
- Once cooked, season it with salt and black pepper to your liking. If you’re feeling a little extra, squeeze some lemon juice to brighten it up!
- Serve the dahl hot, garnished with fresh cilantro over a bed of rice or with some warm naan on the side.
Trust me when I say, you’re gonna want to make this again and again! Perfect for weeknight dinners or meal prepping for the week ahead. Enjoy this comforting, nourishing bowl of goodness!