In this video I’ll be showing you how to make a delicious, cosy and heartwarming Sweet Potato and Red Lentil Dhal. This is a delicious one pot recipe that is both nourishing and easy to make. It's also perfect for making ahead of time and freezing for those days when you’re running short on time! Hope you all enjoy!
Sweet Potato & Red Lentil Dhal Recipe @ Life of Kotts
Servings: 5-6. Suitable to freeze. Keeps fresh in fridge for approximately 3 days.
Ingredients:
2 cups of red lentils
1 tablespoon of coconut oil
1 medium brown onion, diced
2 cloves of garlic, finely chopped
4 medium sized tomatoes, diced (or substitute with 2 x 400g tins of diced tomatoes)
2 medium sized sweet potatoes, peeled and chopped into small 3 x 3 cm chunks
2 large handfuls of baby spinach, roughly chopped
2 teaspoons of whole black mustard seeds
2 teaspoons of whole cumin seeds
2 teaspoons of chilli powder
1/2 teaspoon of turmeric powder
1/2 teaspoon of coriander powder
1/2 teaspoon of garam masala
3 teaspoons of salt (adjust to taste as required)
Method:
1. Add 2 cups of red lentils to a bowl, wash thoroughly and drain (repeat this 2-3 times). Then add enough water to the bowl to cover the red lentils and set aside.
2. Heat up 1 tablespoon of coconut oil in a pot on the stove on medium heat.
3. Once the coconut oil has melted, add in 2 teaspoons of mustard seeds into the pot. Promptly cover the pot with a lid and allow the mustard seeds to pop.
4. Once the popping of the mustard seed slows, add the cumin into the pot. Stir and allow the cumin seeds to fry for 15 seconds until they are lightly golden.
5. Add the diced onion and garlic into the pot and sauté until they are golden brown.
6. Add the diced tomatoes into the pot and cook until softened.
7. Add in the chilli powder, coriander powder, turmeric powder, garam masala and salt into the pot and stir through.
8. Then add the sweet potato chunks into the pot and stir until everything is well combined. Allow the sweet potato to cook for 2-3 minutes.
9. Drain the water from the red lentils and add the red lentils into the pot. Mix everything well, then cover the pot and allow it to simmer on low heat for 15-20 minutes until the mixture has reduced and the sweet potato and red lentils are cooked and tender to taste. Ensure that you check on the pot and stir the mixture every 2-3 minutes to avoid anything burning at the bottom of the pot.
10. Add any additional seasoning as required to your taste.
11. Remove pot from the heat and stir through the baby spinach.
12. Enjoy on its own or serve with some rice, quinoa or flat bread.
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P L E A S E N O T E:
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A B O U T M E
Hi, I’m Kavya! I’m a registered physio and creative entrepreneur from Melbourne, Australia. Life of Kotts is a platform where I share videos related to holistic wellness, home, lifestyle & music. So welcome friend, hope you’ll stay a while ❤︎
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