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
Ingredients List
- Brown onion
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2 cloves garlic
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1cm fresh ginger
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1tsp cumin seeds
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1tsp ground coriander
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Chilli flakes to taste
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1 1/2 cups dried red lentils
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1 litre vegetable stock
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Medium sweet potato
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Can of chickpeas
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1/4 cup coriander leaves
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Natural yoghurt to serve
Steps
- 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!
Are you a red lentil sweet potato dhal fan too?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Kimberly
March 27, 2018 at 6:03 pm (6 years ago)Wow! I made a smiliar recipe as yours with roasted sweet potato and cauliflower with some leftover green peas. A crowd pleaser at dinner! Thank you for the great recipe! 🙂