Red lentil and sweet potato dhal
A thick, spoonable red-lentil dinner with sweet potato and coconut milk. Small potato cubes soften as the lentils break down.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 300g dry red lentils, rinsed
- 600g sweet potatoes, peeled and cut into 1.5cm cubes
- 400ml tin coconut milk
- 1 onion, diced
- 2 tsp mild curry powder
- 1 tbsp cooking oil
- 700ml water
- 1 tbsp lemon juice
Method
- Prepare the lentils and vegetables
Rinse red lentils in a sieve and remove any debris. Peel sweet potatoes and cut even 1.5cm cubes; larger pieces can remain hard after the lentils have softened.
- Start the base
Heat oil in a large saucepan over medium heat. Soften onion for 7 minutes, then stir in curry powder for 30 seconds.
- Simmer
Add lentils, sweet potato, coconut milk and water. Bring to a gentle boil, then simmer partly covered for 25–30 minutes, stirring regularly across the base so lentils do not stick.
- Check texture
Lentils should be completely soft and breaking down, and a knife should pass easily through sweet potato. Cook longer if necessary, adding hot water in small amounts if it thickens too soon.
- Finish
Stir in lemon juice and divide between four bowls. The final consistency should be thick but spoonable, not dry or soupy.
Make it work with what you have
- Red split lentils give this texture; whole green lentils do not soften in the same way.
- Curry powder blends differ; check heat and ingredients before using.