Red Lentil Sweet Potato Dal

Red Lentil Sweet Potato Dal

This warming, filling bowl of dal has a higher veg-to-lentil ratio than the usual and makes for a nourishing, post-cleanse dinner. Like most simmered things, it tastes even better the next day, and also freezes well—save some for lunch tomorrow. We top ours with wilted greens and coconut yogurt.
Prep Time
1 Hour
Difficulty Level
Heartiness Level
Gluten Free
Dairy Free
No Refined Sugars
Refined Sugars
Paleo Free

Red Lentil Dal

  • 1 cup split red lentils
  • 1 medium sweet potato
  • 1 large carrot, peeled and diced
  • ½ an onion, diced
  • 4 cloves garlic, crushed
  • 3 Tbsp. tomato paste
  • 1 cup coconut milk
  • 1 x 14 oz can diced tomatoes
  • 2 Tbsp. fresh ginger, minced
  • 1 tsp. curry powder
  • ½ tsp. ground turmeric (one of our favorite superfoods - see why)
  • ½ tsp ground coriander
  • ½ tsp. cumin
  • ½ tsp. cayenne
  • ½ tsp. cinnamon

To Serve

  • 1 cups of baby kale, spinach, dandelion greens or a combination of all three
  • Lemon or lime wedges
  • Coconut yogurt
  • Salt and cracked pepper
  • Chili flakes
  1. Heat 2 Tbsp. of the olive oil in a large pot and sauté the onion on very low heat until soft. Add the ginger, spices, and garlic and cook for another minute or two.
  2. Add the sweet potato and carrot and cook for about 4 minutes. Toss in the tomato paste to coat.
  3. Add the lentils, coconut milk, water or stock, and diced tomatoes. Stir well and bring to the boil. Reduce the heat to low, and simmer for 30-40 minutes, stirring occasionally.
  4. Right before the dal is finished, saute the kale or dandelion greens in a saucepan with a little olive oil, salt and pepper.
  5. Serve the dal topped with greens, chili flakes, and a squeeze of lemon or lime juice