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Easy Red Lentil Dahl: 30-Minute Sweet Potato Stew Recipe

Easy 30-Minute Red Lentil Dahl

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 tbsp coconut oil or olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp chili flakes adjust to taste
  • 1 large sweet potato peeled and cubed
  • 1 cup red lentils rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) coconut milk full-fat or light
  • 3 cups vegetable broth
  • 1 tbsp lemon juice freshly squeezed
  • 1/4 cup fresh cilantro chopped, for garnish

Instructions
 

  • Heat the coconut oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion and sauté for 5 to 7 minutes until translucent and softened.
  • Stir in the minced garlic, ginger, curry powder, turmeric, and chili flakes. Cook for 1 minute, stirring constantly, until highly fragrant.
  • Add the sweet potato cubes, rinsed red lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
  • Bring the mixture to a boil, then immediately reduce the heat to medium-low. Cover the pot and simmer for 20 minutes, stirring occasionally to prevent sticking, until the lentils have broken down into a creamy sauce and the sweet potatoes are fork-tender.
  • Remove the pot from the heat. Stir in the fresh lemon juice, then taste and season with salt and pepper as needed.
  • Ladle the dahl into bowls and serve hot, garnished with freshly chopped cilantro.