Print
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.
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 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
Instructions
-
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
