Project Description


Red lentil and sweet potato dahl

Really easy as red lentils do not need to be pre-soaked like brown lentils or other legumes. A good recipe for freezing when you are cooking in bulk.

Course Main Course
Cuisine Indian
Keyword bone broth, dairy free, gluten free, glutenfree, vegetarian


  • 2 cups dried red lentils
  • 1 onion finely chopped
  • 1 large sweet potato chopped into 1 cm cubes
  • 1 can coconut cream
  • 2 cm cubes fresh ginger
  • 4-6 cups vegetable stock or bone broth I use bone broth
  • 1 tbsp turmeric
  • 1/2 tbsp cumin
  • 1/3 tbsp garam masala
  • 3 cloves fresh garlic finely chopped
  • 1 tsp black pepper
  • 1 tsp Himalayan salt


  1. I just add all of these ingredients to my slow cooker and cook on medium for 4-5 hours.

    Stir through a couple of times in-between to make sure the lentils are not sticking. Add a little more fluid if needed.

    Can be cooked on a stove top on low heat. Just make sure you stir it regularly and simmer for about 40 mins on a very low heat until lentils are soft and cooked.



Recipe Notes