Red Lentil Dhal with Coconut & Sweet Potato
A creamy and flavorful dish that combines red lentils with roasted sweet potatoes, coconut milk, and aromatic spices, perfect for a cozy dinner.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 cup red lentils, rinsed For a clean, fresh taste.
- 1 medium sweet potato, peeled and diced Adds natural sweetness.
- 1 14-ounce can creamy coconut milk For a rich, velvety texture.
- 1 medium onion, finely chopped Provides aromatic flavor.
- 2 cloves garlic, minced Adds depth of flavor.
- 1 teaspoon freshly grated ginger Offers a zesty kick.
- 1 teaspoon turmeric powder For color and earthy taste.
- 1 teaspoon ground cumin Enhances warmth.
- 1 teaspoon ground coriander Provides a hint of citrusy brightness.
- 1/2 teaspoon ground cinnamon Adds subtle sweetness.
- 1 tablespoon olive oil For sautéing.
- 2 cups water or vegetable broth To achieve desired consistency.
- Salt and freshly ground black pepper To taste.
- Fresh cilantro, chopped For garnish.
- Lime wedges For serving.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until fragrant and softened.
Cooking
- Stir in the turmeric, cumin, coriander, and cinnamon. Cook for 1–2 minutes to release their full aroma.
- Add the diced sweet potato, rinsed red lentils, coconut milk, and 2 cups of water (or broth). Stir well to combine.
- Bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 25–30 minutes, stirring occasionally.
- Once cooked, add salt and black pepper to taste. Garnish with fresh cilantro and serve with lime wedges.
Notes
For added flavor, consider adding red chili flakes for spice or substituting sweet potatoes with carrots or butternut squash. For added greens, add chopped spinach or kale towards the end of cooking.