Sweet Potato Red Lentil Dhal with Spinach

White bowl of sweet potato and spinach red lentil dhal garnished with cilantro and lemon wedges.

5 from 1 vote

Sweet Potato Red Lentil Dhal with Spinach

Quick and easy, this one-pot sweet potato red lentil dhal makes for the perfect weeknight dinner to cozy up during the fall and winter. It is packed with nutritious ingredients, highly customizable and so full of rich flavor. 100% vegan and dairy-free.

Prep Time15

Cook Time20

Total Time35

Course: dinner

Cuisine: Indian

Keyword: healthy dal, healthy vegetarian dinner, sweet potato dal, vegan dal

Servings:

Calories: 527kcal

Author: Jessica Laroche

Equipment

Large pan
Stirring spoon
Measuring cups

Ingredients

1 yellow onion diced
3 cloves of garlic crushed
½ inch ginger finely grated
2 small-size sweet potato (or one large, about 450-500g total) peeled and diced
1 cup red lentils (I used whole red lentils) rinsed
1 large fresh tomato or about 1 cup of cherry tomatoes, diced
3 cups vegetable broth
15 oz coconut milk unsweetened
1 tbsp maple syrup or other sweetener
5 oz baby spinach or baby kale
½ cup fresh cilantro chopped
½ lemon juiced

Spice mix

2 tsp yellow curry powder
½ tsp cumin powder
½ tsp ground turmeric
½ tsp ground coriander

Instructions

Warm up a large pan with a little olive oil, then add the onion and a pinch of salt. Cook on medium-high heat stirring often for 5-7 minutes. Then, add the ginger, garlic and all the spices, stir well to coat the onion and keep cooking for 1-2 minutes.
Add the sweet potatoes and a splash of water, then cook for about 5 minutes.
Add the vegetable broth, rinsed red lentils, coconut milk, tomatoes and maple syrup. Stir well and bring to a simmer. Keep cooking until the lentils are tender, about 15-20 minutes.
Add the spinach and let the leaves wilt (about 1-2 minutes). Then, finish up by adding the cilantro and lemon juice and taste to adjust the spices to your preference. Serve over rice or with a side of bread.

Video

Notes

I used whole red lentils, so if using split red lentils, then cooking time will vary and the dal will be ready quicker. The vegan masoor dal will also have a creamier result.
Once you add the sweet potatoes to the pan, add a splash of water to help the vegetables steam. This will help the sweet potato not burn.
Adjust the sweetener and spices to your taste! You can make your curry more or less spicy depending on your preference.
I like to keep larger pieces of sweet potatoes to give the dhal a nice hearty bite and coarse texture. But feel free to chop the vegetable smaller if you prefer a more uniform consistency.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition