Lentils and Sweet Potatoes Dahl (Vegan)
Embrace the flavors of plant-based goodness with our Vegan Lentils and Sweet Potatoes Dahl recipe. This aromatic and nourishing dish combines the earthy richness of lentils, the natural sweetness of sweet potatoes, and a harmonious blend of spices to create a comforting and satisfying meal. This vegan twist on a classic Indian dish offers a wholesome and plant-based alternative, ensuring that everyone can enjoy the rich flavors and textures of Dahl. Get ready to indulge in a bowl of warmth and nourishment that will leave you feeling satisfied and content. Create a comforting and nourishing dish that is both hearty and satisfying.
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- 200 g green lentils
- 1 minced onion
- 2 minced garlic clove
- 1 carot
- 1 sweet potato
- 300 g crushed tomatoes
- 25 cl coconut milk
- 1 tsp cumin powder
- 1 tsp curcuma powder
- 1 tsp curry powder
- 1 tsp mild red pepper
- 1 Tbsp olive oil
- 2 Tbsp minced parsley
1/ Cook lentils in 4 cups of water for 15 minutes.
2/ Peel then dice carrot and sweet potato.
3/ Heat the frying pan at ⅔ of the maximum power of the stove, test the heat using the “water drop” technique.
4/ Add olive oil and sweat onion and garlic for 2 minutes.
5/ Add prepared vegetables and crushed tomatoes and keep cooking, lowering heat if necessary. 6/ After 5 minutes, add spices and coconut milk.
7/ Add lentils to the pan and cook on low heat for 6 to 8 minutes.
8/ Season with salt and pepper, sprinkle with minced parsley.
Tip: For a complete meal, serve with Basmati rice.
Prep time: 15 minutes
Cook time: 25 minutes
Yield : 4 servings
CRISTEL Stainless Steel Frying Pan