Lentil & Sweet Potato Dahl

There’s no need to panic when you hear that one of your expected guests is a vegetarian. Dahls are versatile and nutritious and are a perfect comfort food. The red split lentils are an excellent source of Vitamin B, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fibre. Dahls lend themselves to the addition of many vegetables so this makes an excellent vegetarian meal option. Sorted!   


2 tbsp oil

1 onion, finely chopped

2 cloves garlic, crushed

1 tbsp curry powder

220g dried split red lentils

750 mls vegetable stock

4 sweet potatoes peeled and cut in chunks

100g green beans



Heat oil and fry onion until slightly brown, adding the garlic and curry powder for last min. Add in lentils and stock. Bring to the boil and simmer. Add sweet potatoes and cook until lentils expand, soaking up the liquid. Add green beans.


Create your own signature dahl. Adding a tin of light coconut milk instead of the stock delivers a creamier consistency. Cauliflower, peppers, spinach, chickpeas or any of your favourite vegetables can be used instead of the choices above.

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