Red Lentil & Sweet Potato Dahl

This dahl is really easy to put together, as red lentils do not need to be pre-soaked the way brown lentils and other legumes do. It is a good one to make in bulk and freeze, and it is naturally gluten-free and dairy-free thanks to the coconut cream. If you would like a spicier version, our spicy chickpea curry is a lovely companion dish.

Ingredients

• 2 cups dried red lentils
• 1 onion, finely chopped
• 1 large sweet potato, chopped into 1 cm cubes
• 1 can coconut cream
• 2 cm cube fresh ginger, grated
• 4-6 cups vegetable stock or bone broth (bone broth works beautifully here)
• 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

Method

1. Add all of the ingredients to the slow cooker and stir to combine.
2. Cook on medium for 4-5 hours.
3. Stir through a couple of times along the way to make sure the lentils are not sticking, adding a little more liquid if needed.
4. To cook on the stove top instead, simmer on a very low heat for around 40 minutes, stirring regularly, until the lentils are soft and cooked through.

A warming, comforting bowl on its own, or serve with steamed rice and a handful of fresh coriander.