Sweet Potato Lentil Dahl

This dahl is a delicious treat for the whole family; even the littlest ones in the family can enjoy a nutritious meal if you flavour the dahl gently and leave out the salt.

Difficulty

Intermediate

Yield

Serves 4

Ingredients

1 medium onion, finely diced2 cups tomatoes, diced or substitute 1 can1 teaspoon cumin seeds1 teaspoon turmeric2 teaspoons curry powder2 cloves garlic, minced1 inch pieces ginger, finely grated, or substitute 1 teaspoon dried ginger2 cups red lentils2 cups sweet potatoes, peeled and diced4 cups vegetable stock1 can coconut milk or substitute 2 cups water Splash of grapeseed oil Salt to taste

Equipment

Cutting boardPairing knifeMeasuring cupsMeasuring spoonsMedium potWooden spoonRaspTasting spoonsDish towel

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut onion in half from root to tip, and peel the onion. Make incisions lengthwise from tip to root following the grain of the onion, about ½ centimetre apart. Turn the onion and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice it finely.

Finely grate the garlic and ginger with a rasp.

Dice tomatoes into pieces about 1 centimetre.

Peel and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice sweet potatoes into pieces about 1 centimetre.

Measure out cumin seeds, curry powder, turmeric, lentils, and vegetable stock.

Heat pot over medium heat. Add a splash of oil.

Gently cook the onion until softened and translucent. Add the garlic, onion, and spices and cook 1 more minute.

Add the sweet potato and cook about 3 – 4 minutes.

Add lentils, tomato, coconut milk, and vegetables broth. Season gently with salt.

Let dahl simmer about 20 minutes until sweet potatoes and lentils have softened. Adjust seasoning with salt and serve.