Red Lentil and Sweet Potato Dahl (30-Minute Vegan)
Silky red lentils simmer into a thick, spoonable stew punctuated by tender cubes of sweet potato and bright wilted spinach. The coconut milk adds richness while turmeric, cumin, and garam masala layer in warm, aromatic spice; a squeeze of lime and fresh cilantro lift the finish.
For a quicker weeknight version, use finely diced sweet potato so it cooks in the same pot as the lentils. Swap coconut milk for light coconut milk or more vegetable broth to reduce richness. If you prefer heat, add chopped green chiles or an extra pinch of red pepper flakes; for a smokier edge, stir in a teaspoon of smoked paprika.
Serve this dahl over steamed rice, with warm flatbread, or spooned into bowls topped with toasted cashews and extra cilantro for a casual family dinner, meal prep lunches, or a cozy vegan weeknight. It reheats well and thickens in the fridge—thin with a splash of broth when reheating. Practical tip: rinse lentils until the water runs clear to reduce foaming and ensure even cooking.
How to Make It
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1
Heat oil in a large saucepan or heavy skillet over medium heat.
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2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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3
Grate the garlic and ginger into the pan and toast for 30–45 seconds until fragrant.
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4
Stir in turmeric, cumin, coriander, garam masala, and red pepper flakes; cook 30 seconds to bloom the spices.
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5
Add diced sweet potato, rinsed red lentils, tomato paste, vegetable broth, and coconut milk; stir to combine and bring to a gentle simmer.
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6
Reduce heat to medium-low, cover partially, and simmer until lentils are tender and sweet potato is fork-tender, 15–18 minutes, stirring once or twice and adding a splash of water if the mixture becomes too thick.
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7
Season with salt and black pepper, then stir in the spinach until wilted and evenly distributed.
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8
Remove from heat and stir in the juice of one lime and most of the chopped cilantro, reserving a little for garnish.
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9
Ladle into bowls and top with toasted cashews and remaining cilantro. Serve with rice or flatbread and extra lime wedges if desired.
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