Red Lentil Dhal with Coconut & Sweet Potato
A warm, hearty dish made with red lentils, sweet potatoes, and coconut milk, flavored with aromatic spices for a delightful meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 cup red lentils, rinsed until the water runs clear
- 1 medium sweet potato, peeled and diced into small cubes
- 1 14-ounce can creamy coconut milk Use full-fat for a creamier texture
- 1 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
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
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, cumin, coriander, and cinnamon. Cook for an additional 1-2 minutes, stirring constantly.
- Add diced sweet potato, rinsed red lentils, coconut milk, and water (or broth) to the pot. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 25-30 minutes, stirring occasionally.
- Once cooked, add salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges.
Notes
For a spicier kick, add chopped green chilies or a teaspoon of cayenne pepper. You can add other vegetables like spinach or kale for more nutrients.