Red Lentil and Sweet Potato Dahl

Red Lentil and Sweet Potato Dahl

Exactly the kind of comforting autumn food I love. It's warming, full of flavour and adds a burst of colour to the day. This is a great dish to make if you need a bit of a protein boost, as the lentils and in particular, the quinoa, is an excellent source of plant based protein. If you sprinkle chia seeds of top you get even more of a protein boost.

serves 4


What you need

For the Dahl

1 cup of red lentils, soaked overnight

1 large sweet potato, peeled and cubed

1 litre of vegetable stock

1 can of diced tomatoes

1 large yellow onion

2 bulbs garlic, finely grated

large knob of fresh ginger, finely grated

2 tablespoons coconut oil

1 teaspoon coriander powder

1/2 teaspoon red chilli flakes

2 teaspoons turmeric powder

1 teaspoon cumin powder

2 teaspoons mustard seeds

salt and pepper to taste


For the quinoa

1 cup quinoa

2 cups water

What to do

for the Dahl

Cook the onions and ginger in the coconut oil for 5-10 minutes, stirring frequently until soft.

Add the spices, lentils, sweet potato, tomatoes and vegetable stock.

Cook for 25-30 minutes until lentils and sweet potatoes are soft and it’s thickened up. Stir in the garlic.

Remove from heat and serve topped with fresh coriander, a sprinkling of chia seeds and a slice of lemon over quinoa.

For the quinoa

Rinse the quinoa under running water for a few moments.

Place in a saucepan with 2 cups of water and bring to the boil. Then turn down to a simmer and cook for 15 minutes. 

Take off heat and allow to stand for 10 minutes before serving to soak up any excess water.


Adding the garlic at the very end of cooking preserves all the goodness of the garlic and the flavour is a lot stronger. Great if you're a garlic lover like me!