Red lentil dahl with sweet potato
Red lentil dahl with sweet potato combines the earthiness of lentils with sweet potatoes and aromatic spices for a nourishing meal. This creamy dish is simple to prepare and offers layers of flavour with each bite.
Cook time 15 min
Prep time 10 min
Ingredients:
1 cup canned lentils1.50 sweet potatos
1 red onion
2 garlic cloves
2 red hot chili peppers
2 tbsp curry powder
2 tbsp tomato puree
1/2 cup greek yogurt
1/4 cup scallions
Red lentil dahl with sweet potato is a deeply flavorful and nourishing dish that combines the richness of lentils with the natural sweetness of sweet potatoes. Perfect for a cozy meal, this recipe is infused with aromatic spices and has a satisfying creamy texture, making it a delightful addition to your meal rotation.
Instructions:
- Sweet Potatoes: Peel and dice the sweet potatoes into small cubes.
- Red Onion: Peel and finely chop the red onion.
- Garlic: Peel and mince the garlic cloves.
- Chili Peppers: Chop the red hot chili peppers (remove seeds if you prefer less heat).
- Scallions: Finely slice the scallions.
- In a medium saucepan, add the diced sweet potatoes and cover with water. Bring to a boil.
- Reduce heat and simmer until the sweet potatoes are tender, about 10-15 minutes. Drain and set aside.
- In a large skillet or pot, heat a drizzle of oil over medium heat.
- Add the chopped red onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and chopped chili peppers, cook for another 2-3 minutes until fragrant.
- Stir in the curry powder and cook for 1-2 minutes to toast the spices.
- Add the tomato puree and mix well, cooking for another 2 minutes.
- Add the canned lentils (drained and rinsed if needed) to the skillet.
- Fold in the cooked sweet potatoes.
- Add a little water if the mixture looks too thick, and simmer for another 5-10 minutes to allow the flavors to meld together.
- Remove the skillet from heat.
- Stir in the Greek yogurt until well combined and creamy.
- Season to taste with salt and pepper.
- Spoon the red lentil dahl into bowls.
- Garnish with the finely sliced scallions.
- Serve hot, and enjoy your hearty and flavorful Red Lentil Dahl with Sweet Potato either on its own, with rice, or with naan bread.
This red lentil dahl with sweet potato is not only easy to prepare but also packed with nutrients and bold flavors. The blend of curry powder and tomato purée provides a hearty base, while the sweet potatoes add a delightful touch of sweetness. Serve warm, garnished with scallions and a dollop of Greek yogurt for a complete, comforting meal.
Red lentil dahl with sweet potato FAQ:
Store leftover Red Lentil Dahl in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of water if needed to loosen the consistency.
To reduce the spice level, remove the seeds from the chili peppers before chopping. You can also use milder chili varieties or reduce the number of peppers used. For more spice, consider adding additional curry powder or chili flakes.
Yes, you can substitute dried red lentils for canned lentils. Use about 1/3 cup of dried lentils, rinse them, and add them to the sweet potatoes with about 2 cups of water, cooking until tender, which typically takes 15-20 minutes.
For a dairy-free option, you can substitute Greek yogurt with coconut yogurt or any other plant-based yogurt. It will provide a similar creamy texture and add a different flavor profile.
A large skillet or pot works best for making Red Lentil Dahl. Ensure it has a lid to cover while the sweet potatoes simmer, and enough space for mixing the lentils and other ingredients without spilling.
Tips:
- Ensure sweet potatoes are cooked until tender to blend seamlessly with the lentils.
- Adjust the amount of red hot chili peppers based on your spice preference.
- Use fresh tomato purée for a richer flavor.
- To save time, you can use pre-cooked or canned lentils.
- Serve with a side of naan bread or rice for a more filling meal.
- Garnish with fresh herbs like cilantro for added freshness.
- For a vegan option, substitute Greek yogurt with a plant-based yogurt.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 10g
Carbohydrates 40g
Fiber 10g
Sugar 10g
Fat 2.93g
More recipes
Shrimp & broccoli stir-fry
A quick and flavorful shrimp and broccoli stir-fry with spices.
31 Jan 2026Coconut curried golden lentils
Rich coconut curried golden lentils, packed with flavor and nutrition.
25 Jan 2026Chicken parmesan zucchini boats
Healthy Chicken Parmesan Zucchini Boats, loaded with flavors.
27 Nov 2025Mixed mushroom, chicken and thyme risotto
Creamy mushroom, chicken, and thyme risotto, perfect for dinner.
23 Dec 2025