This recipe uses yellow lentils, but you could easily substitute for red lentils if that is all you have. Be sure to note the cooking time for your lentils, because different colours and types require different cooking times.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Soups & Stews
Cuisine:Vegetarian, Gluten-Free, Dairy-Free
2 tbsp coconut oil or ghee
1 yellow onion, diced
4 gloves garlic, minced
1-inch fresh ginger, grated or minced
1 cup yellow (or red) lentils, soaked overnight or for at least 1 hour
1 tsp curry powder
1/2 tsp cumin
1/2 tsp turmeric
1 large sweet potato, peeled and cubed
1 can coconut milk (400ml)
2 cups water or vegetable stock
2 cups fresh spinach
Pinch sea salt
In a pot, heat coconut oil and then add the chopped onions. Allow onions to sweat and cook on a low heat for 5-6 minutes until translucent.
Once onion is almost cooked, add diced ginger and garlic, and cook for about 1 minute. Add curry powder, turmeric and cumin and allow to heat for 30 seconds until fragrant.
Strain and rinse lentils and them to stovetop mixture. Stir until well combined and lentils are coated with spices.
Add can of coconut milk and stock/water to the pot and bring to a gentle boil. Once boiling, reduce to a simmer, cover and allow to cook for about 10 minutes.
While lentils are cooking, peel and dice your sweet potato. After 10 minutes, add your diced sweet potato to the pot, and continue to cook for another 15 minutes. (You want to cook your dahl for approximately 20-25 minutes, or until the lentils are soft.)
With 5 minutes remaining add the fresh spinach and cover to allow spinach to wilt and reduce into mixture.
Stir well to combine and season with sea salt to taste.