• plasticfreeto

Sweet Potato Red Lentil Dal

Adapted from Feasting At Home: Sweet Potato Lentil Dal


  • 2-3 T of coconut oil

  • 3/4 tsp salt

  • 1/2 tsp ground black pepper

  • 1 tsp cumin seeds

  • 1 tsp Garam Masala

  • 1/2 tsp mustard seeds

  • 1 tsp fenugreek seeds

  • 2 bay leaves

  • 1 clove garlic, grated

  • 1-2 T ginger, grated

  • 1/2 yellow onion diced

  • 1 cup red lentils

  • 1 medium sweet potato diced into cubes, skin fine

  • 3 cups water

  • Fresh cilantro for garnish (optional)

  • Flaked coconut for garnish (optional)


  1. Heat coconut oil in heavy bottom pot/large fry pan over medium heat until melted

  2. Add salt, pepper, cumin seeds, Garam Masala, fenugreek seeds, mustard seeds, and bay leaves and cook until the spices smell like they are all friends

  3. Saute onion, ginger, and garlic in spice mixture until onions softened

  4. Add red lentils, diced sweet potatoes, and water and allow to simmer for 15-20 minutes until majority of liquid has been absorbed, and lentils and sweet potatoes are softened

  5. Add additional salt and pepper to taste

  6. Garnish with fresh cilantro and/or flaked coconut, if desired

Delicious served over rice, or as an accompaniment to naan bread or chapatis. Keeps well in the fridge, and freezer.

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