Sweet Potato Red Lentil Dahl

This sweet potato red lentil dahl is a comforting one-pot recipe that's just perfect for a chilly day! It's also super flavorful and easy to make for a fuss-free dinner.

Sweet potato red lentil dahl is a bold and hearty dish that pairs great with your favorite rice for a fuss-free weeknight dinner. It's also delicious mopped up with some warm naan bread!

You can roast the sweet potato cubes in the oven or cook them in the air fryer. Whatever method you choose, they should be ready by the time you finish the red lentil dahl.

I used a mix of ground cumin, ground coriander and garam masala to make this red lentil and sweet potato dhal extra aromatic, but you can use your favorite blend or even a ready-made curry powder.

Why you'll love this sweet potato red lentil dahl

• The ideal veggie dish to warm you up on a cold evening
• Fragrant and hearty thanks to the mix of sweet potatoes, red lentils and a blend of spices
• Healthy and easy to make

Ingredients and substitutions

Sweet potato - You'll need two medium sweet potatoes or a large one for this recipe. Peel it and cut it into 1-inch cubes.

Coconut oil - Coconut oil is perfect as a base for this red lentil dahl, but you can use any other kind of vegetable oil you like.

Aromatics - Fresh garlic, ginger and green chili are perfect in this dahl, but if you don't have them on hand, you can use a ginger garlic paste or jarred aromatics instead.

Spices - I used a mix of ground cumin, ground coriander and garam masala here. A ready-made curry powder also works. Use a mild one to keep things family-friendly or a hot one for a fiery dahl.

Tomato paste - Concentrated tomato paste gives extra flavor to this red lentil dhal.

Red lentils - You don't have to presoak the split red lentils before adding them to the pan.

Dahl or dal is actually a term that refers to dried split lentils that don' need soaking. Since they cook so much faster than regular lentils, they're just perfect for a quick meal.

Vegetable stock - Use a low-sodium vegetable stock if needed.

Coconut milk - Full-fat coconut milk is best in red lentil dahl because it makes it extra creamy.

Baby spinach - You can use any other greens you want here, like kale or collard greens, for example.

How to make lentil and sweet potato dahl

Preheat the oven or air fryer to 395°F (200°C). Place the sweet potato cubes in a large bowl and toss them with 1 tablespoon vegetable oil, ½ teaspoon salt and a pinch of ground black pepper.

Place the sweet potato cubes on a baking tray or in the air fryer and cook for 20-25 minutes (oven) or 10-12 minutes (air fryer).

Meanwhile, make the red lentil dahl. Heat the coconut oil in a large, deep pan and cook the red onion for 2-3 minutes over medium heat until softened.

Stir in the garlic, ginger and green chili and continue to cook for another minute.

Next, add the spices and cook for a further minute, stirring from time to time.

Add the tomato paste, red lentils and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer for 15 minutes with a lid on.

Stir in the coconut milk, then place the lid back and simmer for 5 more minutes.

Add the baby spinach, cook for another minute until wilted, then stir in half the roasted sweet potatoes and fresh cilantro.

Season to taste, divide into bowls and garnish them with the remaining roasted sweet potatoes.

Serve with your favorite rice and/or naan bread.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 5 days in an airtight container.
• Reheat the red lentil dahl gently on the stovetop, adding a splash of vegetable stock or coconut milk if needed.
• You can freeze red lentil dahl for up to 6 months. Defrost it in the refrigerator overnight before reheating.

Recipe notes and tips

• I like to serve this sweet potato red lentil dahl with this quick and easy Instant Pot basmati rice. It's also delicious over cumin rice or cilantro lime rice.
• If you don't like cilantro, you can substitute it with freshly chopped parsley.
• This red lentil dahl is an excellent blank canvas for various other roasted veggies, such as eggplant, cauliflower or pumpkin/butternut squash.

If you liked this sweet potato red lentil dahl, you might also like some of my other easy vegan curry recipes:

• Easy Chickpea and Potato Curry (Chana Aloo Curry)
• Vegan Thai Yellow Curry
• Thai Coconut Chickpea Curry
• Vegan Mushroom Masala Curry
• Vegan Chickpea and Lentil Curry

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