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
Why This Dish Is Amazing
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.
Tips To Improve This Recipe
- 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.
- 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.
Directions
Heat 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.
Serving Inspiration
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.
Leftover Storage Guide
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.
