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
What Makes This Dish So Tasty
Full of warm, comforting flavors and is naturally sweet from the potatoes. It’s a great way to enjoy a hearty, nutritious meal that’s both vegan and gluten-free. The spices add depth without being overpowering, making it perfect for any season.
Tips For Perfect Results
- Rinse the lentils well before cooking to remove any dust and help them cook evenly.
- Toast the spices lightly in a dry pan before adding them to bring out their full aroma.
- Add the sweet potatoes in smaller pieces to ensure they cook quickly and evenly.
- Toast the spices lightly in a dry pan before adding them to bring out their full aroma.
- Add the sweet potatoes in smaller pieces to ensure they cook quickly and evenly.
Directions
Gently heat some oil and butter in a large pot over medium heat. Toss in the chopped onion, dukkah, garam masala, and garlic, and cook everything together, stirring occasionally, until the onion softens—this usually takes about 5 minutes. Next, add the sweet potatoes and let them cook for a few minutes until they start to brown a bit. Pour in the vegetable broth, then stir in the lentils and cilantro. Bring it to a gentle simmer, cover the pot partially, and let it cook until the lentils are nice and tender, which should take around 20 to 25 minutes. Once the lentils are soft, stir in the spinach and cook just until it wilts, about 5 more minutes. Finish off by seasoning the dahl with some black pepper to taste, and it’s ready to enjoy!
Simple Serving Suggestions
Serve with steamed basmati rice or warm naan bread to soak up the flavorful sauce. A side of fresh cucumber raita or a simple green salad can add a refreshing contrast. Garnish with fresh cilantro or a squeeze of lime for extra brightness.
How To Store Leftovers
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 needed to loosen the sauce. This dish also freezes well—just thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use other types of lentils for this recipe?
Red lentils work best as they cook quickly and break down nicely, but you can try yellow lentils as a similar option.
How do I make this dish vegan?
Simply omit the butter or replace it with a plant-based alternative like vegan margarine or extra olive oil.
Can I prepare this recipe in advance?
Yes, it stores well in the fridge for up to 3 days and can be reheated gently on the stove or in the microwave.
What can I use if I don’t have dukkah?
You can substitute with a mix of toasted nuts, seeds, and spices like cumin and coriander.
Is it okay to add the spinach earlier in the cooking process?
It’s best to add spinach at the end to keep it fresh and prevent it from overcooking and becoming mushy.
How thick should the consistency be?
The dahl should be thick but still slightly soupy, similar to a stew.
Can I use fresh ginger instead of garlic?
Yes, fresh ginger can add a nice flavor but keep the amount moderate to balance the spices.
What side dishes go well with this meal?
Serve with rice, naan bread, or a simple salad for a complete meal.
