Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Sweet Potato Lentil Dahl

By Wednesday, February 05, 2014 , , ,

This lentil dahl is proof that a nourishing vegan meal does not need to be boring! This is creamy and spicy, packed full of flavours and also filled with nutritious lentils for a boost of fibre, protein and iron in a vegan diet. Curry is perfect on a cold winters evening, and it tastes even better as leftovers for lunch! This curry would also be delicious alongside some naan bread or brown rice. You could even make my butternut squash and chickpea korma too and my sweet potato saag aloo, and have some friends over for a vegan curry night!


Makes 1 pot, serves 4 as a main

You will need:
1 tbsp coconut oil
1 large onion, chopped finely
1 large clove of garlic
2 tbsp cumin
1 tbsp coriander
1/2 tsp chilli flakes
1/2 tsp tumeric
1 cup split red lentils
2 medium sweet potatoes, in bite sized cubes
1/2 can coconut milk
2 cups water
1/3 cup chopped coriander

Heat the coconut oil in a pot over medium heat and add the onion and garlic. Place the lid on the pot and allow the onion and garlic to sweat and soften for about 5 minutes, then add the spices and toast until fragrant. Add the lentils, sweet potato, coconut milk and water and simmer for about 20 minutes until the lentils have absorbed all the water and the sweet potato cubes are fluffy and soft. Stir in the fresh coriander at the end and serve

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20 comments

  1. This came along at exactly the right time - I just made it for dinner! I also added in some finely chopped fresh ginger and everyone loved it! Thank you :)

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    1. So glad to hear it! It's such a simple and warming meal- and the addition of fresh ginger sounds delicious!

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  2. I made this as part of my Sunday meal prep today, and I'm absolutely in love with it! It's such a wonderful recipe! Thanks so much for posting it up :)

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    1. Hey Maria, thanks so much, i'm so glad you enjoyed the recipe!

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  3. I've been making this minus the coconut milk for years, it's perfect served with naan bread! I love to add in some spinach leaves with the coriander just before it is ready for colour and iron :) x

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    1. Sounds delicious! I love love love curry

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  4. This is by far my favourite! I just made it, and it tastes incredible! Best wishes from Austria! x

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    1. Thanks so much, I'm so glad you liked it!

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  5. yummmmm Siobhan this was so easy and perfect to make late the other night - I chucked in some spinach and pumpkin, as well as a few chickpeas and I've been nomming this for lunch all week, gets even better with a day or two in the fridge!! so happy to have found your beautiful blog, cannot wait to try something new tonight! x x x much love from the shores of australia!

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    1. Hey there, so glad you liked the recipe! I totally agree- everything tastes better as leftovers :)

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  6. Do you think I could use pre-cooked organic lentils as well, cutting the water to 1 cup and adding them when it's nearly cooked?:)

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    1. Probably! It'd need a little trial and error though :)

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  7. I made this on Sunday for my boyfriend and I to have for two lunches this week. It was so good!! Definitely made studying at uni all day more bearable. Am going to make it again next week!

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  8. Hey Siobhan is it possible to sub the coconut milk with 1 cup of soy milk/ water? I really love your recipes by the way! ((: You got me hooked on oatmeal haha!

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    1. You could just use water but it wouldn't be as rich and creamy. The canned coconut milk makes the sauce thick and creamy and delicious- I would really recommend it.

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    2. I just tried it and yup I used coconut milk! Went out to get it and you're right it was sooooo good and creamy! Thank you! :D

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  9. Bought the ingredients to make this for lunch today! Just wondering do I need to peel the sweet potatoes?

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  10. Thanks, this year you get lot of opportunity and share more foodie blog and its recipe. kabab restaurant in south delhi

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