Spiced Dahl Made with Sweet Potatoes

This cozy and flavorful dish combines tender lentils with the natural sweetness of roasted sweet potatoes, creating a perfect balance of spice and comfort. It's an easy, nourishing meal that’s great for any day of the week.

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TIME48 min

SERVINGS4

RATING4.7 / 5

01 / WHAT YOU NEED

Ingredients

2 tablespoons olive oil 1 teaspoon butter, or to taste 1 red onion, chopped 2 tablespoons dukka 1 tablespoon garam masala 1 clove garlic, crushed 2 large sweet potatoes, peeled and cut into chunks 5 ¾ cups vegetable broth 1 ½ cups red lentils 1 small bunch fresh cilantro, chopped 3 ½ ounces baby spinach leaves ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating some oil and butter in a large pot over medium heat. Once hot, add the chopped onion, dukkah, garam masala, and garlic, and cook everything together, stirring occasionally, until the onion softens—this should take about 5 minutes. Next, toss in the sweet potatoes and let them cook until they get a little browned, around 3 to 5 minutes. Pour in the vegetable broth, then stir in the lentils and cilantro. Let it simmer, partially covered, until the lentils are nice and tender, which usually takes about 20 to 25 minutes. When the lentils are almost ready, add the spinach and cook until it’s wilted, about 5 more minutes. Finish by seasoning with some black pepper to taste, and you’re ready to serve.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the lentils well to remove excess starch and prevent them from becoming too mushy.
- Cook the sweet potatoes until just tender so they hold their shape in the dahl.
- Adjust the spice levels to your taste by adding more chili or garam masala as desired.

Why you’ll love it

This dish is warm, comforting, and packed with flavors from a blend of spices. The sweet potatoes add a natural sweetness that balances the savory lentils perfectly. It’s a nutritious meal that is both filling and easy to make.

Serving ideas

Serve this dish with steamed basmati rice or warm naan bread for a complete meal. A side of fresh cucumber raita or a simple green salad can add a refreshing contrast to the rich flavors.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the dahl has thickened too much. This dish also freezes well for up to a month.