Lentil and Sweet Potato Dahl (Vegan)
- 7 oz green lentils
- 1 chopped onion
- 2 chopped garlic cloves
- 1 carrots
- 1 sweet potato
- 5 oz chopped tomatoes
- 1 cup coconut milk
- 1 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. curry powder
- 1 tsp. powdered sweet pepper
- 1 tsp. olive oil
- 2 tbsp chopped parsley
1 Cook the lentils in 4 times their volume of water for 15 minutes.
2 Peel and dice the carrot and sweet potato.
3 Heat the frying pan to 2/3 of the maximum power of your stove, and test the heat using the ‘water drop’ technique.
4 Add the oil with onions and garlic and sweat for 2 minutes.
5 Add the chopped vegetables and tomatoes and continue to brown them. Lower the heat if needed.
6 After 5 minutes cooking time, add the spices and coconut milk.
7 Pour the lentils into the preparation and continue cooking on low heat for 6–8 more minutes.
8 Adjust the seasoning and sprinkle with parsley.
Tip: For a complete meal, serve your Dahl with basmati rice.