Red Lentil Dhal with Coconut & Sweet Potato
A comforting and nourishing dish featuring red lentils, sweet potatoes, and creamy coconut milk, spiced to perfection.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 cup red lentils, rinsed until the water runs clear Use any type of red lentils.
- 1 medium sweet potato, peeled and diced into small cubes Yam can be used as an alternative.
- 1 14-ounce can creamy coconut milk Full-fat coconut milk is preferred for creaminess.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 2 cups water or vegetable broth
- to taste salt and freshly ground black pepper
- for garnish fresh cilantro, chopped
- for serving lime wedges
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, and freshly grated ginger. Sauté for about 5 minutes, until fragrant and softened.
- Stir in turmeric, ground cumin, ground coriander, and ground cinnamon. Cook for an additional 1–2 minutes, stirring constantly.
- Add diced sweet potato, rinsed red lentils, coconut milk, and water or vegetable broth. Stir to coat the lentils and sweet potatoes.
- Bring to a gentle boil, then reduce the heat and let it simmer for 25–30 minutes, stirring occasionally.
- Season with salt and freshly ground black pepper to taste. Garnish with chopped cilantro and serve with lime wedges.
Notes
For a deeper flavor, add smoked paprika or chopped tomatoes during the sautéing process. If you're short on time, consider using pre-cooked sweet potatoes or pumpkin puree.