With the super busy time I’ve been having at work lately quick & easy meals have been my savour. This red lentil sweet potato dhal is a perfect example – not only is it simple and delicious but the leftovers freeze well too!
This recipe is slightly amended from one found at Taste
- Brown onion
2 cloves garlic
1cm fresh ginger
1tsp cumin seeds
1tsp ground coriander
Chilli flakes to taste
1 1/2 cups dried red lentils
1 litre vegetable stock
Medium sweet potato
Can of chickpeas
1/4 cup coriander leaves
Natural yoghurt to serve
- Dice the onion and heat some oil in a large, heavy bottomed pan then cook the onion for 5 minutes until softened
- Mince the garlic and finely grate the ginger and add to the pan with the spices and cook for 2 minutes
- Rinse the red lentils then add to the pan and toss to coat in the spices
- Add the stock and dice the sweet potatoes and add to the pan
- Drain and rinse the chickpeas and reserve 2tbs of them in a small bowl, then add the rest to the pan and stir through
- Bring to the boil then reduce to a simmer and cook for 15 minutes, until thickened and the sweet potato is cooked through
- Meanwhile, heat some oil in a pan and toast the chickpeas until they are crispy then set aside
- Chop the coriander and stir through the dhal prior to serving. Season with salt and pepper.
- Serve with a dollop of natural yoghurt
I seriously love this red lentil sweet potato dhal. It all happens in one pan which means barely any dishes, plus it’s incredibly cheap to make. It also freezes well which makes it perfect for leftovers and it’s also super delicious!
I often serve it with pappadums to add some crunch to the dish, but naan bread is an excellent option as well. It’s filling and healthy to boot – what more could you want from a dinner!