Published: · Modified: by Denise Perrault · 1 Comment
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This easy vegan sweet potato red lentil dal recipe is a quick one-pot dish that transforms simple ingredients into a healthy, comforting meal in 35 minutes or less.
If you're a fan of Indian recipes like vegan dal makhani, masoor dal, or Indian mango dahl, get ready because sweet potato dahl is the perfect weeknight dinner!
Table of Contents
- Why You'll Love This Recipe
- Ingredients, Notes, and Substitutions
- Recipe Variations
- Step-by-Step Instructions
- Pro Tips
- Serving Suggestions
- Frequently Asked Questions
- More Vegan Red Lentil Recipes
- 👩🏻🍳 Recipe
Quick note. In Indian cuisine, dal refers to dried pulses that don't require soaking before cooking. Dahl and daal are English terms for dal. I can't settle on one, so I use them interchangeably.
Why You'll Love This Recipe
- Naturally creamy dahl without full-fat coconut milk or added oil.
- Unlike our quick red lentil soup recipe, this is sweet potato dal with differences. A sweeter flavor, plus extra fiber and nutrients.
- High-protein red lentils are quick-cooking and inexpensive.
Ingredients, Notes, and Substitutions
Red lentils. I recommend red split lentils because they break down for a creamy texture. Whole red lentils have a slightly longer cooking time if you use them.
Sweet potatoes. Use a large, sweet potato or yam. I've also used white Japanese sweet potatoes, and the result was delicious.
Whole spices. Toasted cumin seeds and black mustard seeds are the first layers of Indian spices. If you substitute with ground spices (½ teaspoon each), add them with the other ground spices. You can also substitute with yellow mustard seeds.
Curry powder. Use mild or spicy curry powder.
Tomatoes. Fresh tomatoes add a light sweetness without overpowering the dhal. You can substitute a regular can (15 ounces) of diced tomatoes as a substitute. Use tomato paste for a more pronounced tomato flavor, or if you don't have another option.
Jalapenos. Use 1-2 jalapenos or another fresh chili. Remove the seeds and soft middle to make chili less spicy. Add a pinch of cayenne pepper or red pepper flakes if you don't have fresh chilies.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
- I sometimes add a pinch of homemade garam masala for a warmer flavor.
- Use tomato paste for a more pronounced tomato flavor, or if you don't have another option.
- If you don't have dry red lentils or want a change, make Indian dal using different types of lentils, including green lentils, split peas, or brown lentils.
- For more greens, stir in fresh chopped spinach, thawed frozen spinach, or a cup of frozen peas.
- Add fresh ginger or garlic if desired.
Step-by-Step Instructions
- Heat a large pot or Dutch oven over medium heat, then add the cumin and black mustard seeds. Toast them for 1 minute, stirring them constantly to prevent burning.
- Add the chopped onion and jalapenos. Cook them for 2-3 minutes until they start to soften.
- Stir in the tomatoes, curry powder, and turmeric.
- Mix in the lentils, sweet potato cubes, and vegetable broth.
- Adjust the temperature to simmer, cover the pot, and cook for 15 minutes or until the potatoes and lentils are tender.
Check out the video for a closer look at how to make this easy red lentil dahl.
Pro Tips
Cube the sweet potatoes small. This makes a creamier dal and quicker cooking time.
Stir the dal a few times as it cooks. Add more veggie broth if it gets too thick.
Serving Suggestions
Serve dal in big bowls with lemon wedges or a splash of lemon juice. Chopped fresh cilantro, minced red onion, or a sprinkle of red chili flakes are great garnishes.
A simple side dish of baked veggie pakoras, vegan naan, potato flatbread, or sweet potato flatbread is all you need.
My favorite leftover dal strategy is to use it like an Indian curry. I sometimes add a little light coconut milk and serve it over basmati or brown rice.
Frequently Asked Questions
Can I make this recipe in the Instant Pot?
You can make this recipe in the Instant Pot, although by the time it heats, you may not save time if that's your aim. After adding the lentils, potatoes, and broth, cook on high pressure for 5 minutes with 10 minutes of natural pressure release.
How long does red lentil dal last?
Store leftover dal in an airtight container in the refrigerator for 4 days. You can also freeze it for 3 months.
Do you have to soak red lentils before cooking them?
Lentils, including red lentils, do not need to be soaked before cooking them. Rinse them to remove any dust. Remove any discolored lentils and add them to your cooking pot.
More Vegan Red Lentil Recipes
Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.
If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!
👩🏻🍳 Recipe
Easy Vegan Sweet Potato Red Lentil Dal Recipe
Easy vegan sweet potato and red lentil dal recipe is a quick one-pot dish with simple ingredients for a comforting meal in 35 minutes.
Author: Denise Perrault
Rate this Recipe:
5 from 1 vote
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Indian
Diet Vegan
Servings 6
Calories 296 kcal
Ingredients
- 1 medium red onion - diced or sliced
- 1-2 medium jalapenos - diced (remove the seeds if you don’t want it too hot)
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds - can substitute yellow
- 3-4 medium tomatoes - 2 cups diced
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 2 cups red lentils - rinsed
- 1 large sweet potato - peeled and diced into 1-inch cubes
- 6 cups vegetable broth - or water
Instructions
Heat a medium pot or Dutch oven to medium heat.
Add the cumin and black mustard seeds. Toast the seeds, stirring them constantly for 1 minute.
Add the onions and jalapenos. Cook for 2-3 minutes until they start to soften. Stir them frequently so they don't stick.
Stir in the tomatoes, turmeric, and curry powder.
Mix in the lentils, sweet potato cubes, and vegetable broth.
Adjust the heat to simmer. Cover and simmer for 15 -20 minutes. Add more broth or water if needed. The lentils should be broken down, and the potatoes, very tender.
Video
Notes
- Garnish with lemon wedges or lemon juice, chopped cilantro, or diced red onions.
- Skip the first step if you substitute cumin seeds with ½ a teaspoon of ground cumin and mustard seeds with ground pepper or mustard powder.
- Use a 15-ounce can of crushed or diced tomatoes for fresh.
For more greens, stir in fresh chopped spinach, thawed frozen spinach, or a cup of frozen peas. - Store leftover dal in an airtight container in the refrigerator for 4 days. You can also freeze it for 3 months.
- To cook in the Instant Pot, follow the instructions as written. Cook on high pressure for 5 minutes with 10 minutes of natural pressure release.
Nutrition
Calories: 296kcal (15%)Carbohydrates: 55g (18%)Protein: 17g (34%)Fat: 1g (2%)Saturated Fat: 0.2g (1%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 979mg (43%)Potassium: 943mg (27%)Fiber: 21g (88%)Sugar: 8g (9%)Vitamin A: 9013IU (180%)Vitamin C: 15mg (18%)Calcium: 68mg (7%)Iron: 6mg (33%)
Nutritional information is an estimation only.
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Comments
Shweta
This sounds so tasty!
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