Red lentil dahl with sweet potato

Red lentil dahl with sweet potato

Ingredients (serves 4):

  • 1 cup (200g) red lentils, rinsed
  • 1 sweet potato, chopped into 2cm pieces
  • 1 red onion, halved, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ long red chilli, seeds removed, finely sliced
  • 2 tablespoons mild curry powder
  • 2 tablespoons tomato paste
  • ½ cup (150g) low-fat thick Greek-style yoghurt
  • 2 spring onions, finely chopped
  • 2 tablespoons chopped mint leaves, plus extra leaves to serve
  • Fennel seeds to serve



  1. Combine lentils, sweet potato, red onion, garlic, chilli, curry powder, tomato paste and 1 teaspoon salt in a saucepan with 3 cups (750ml) water.
  2. Bring to boil over medium-high heat, then simmer uncovered, for 15 minutes or until sweet potato is tender and lentils are soft and porridge-like. If it’s too soupy, increase the heat and cook a little longer; if it’s too thick, add a dash of water.
  3. Combine yoghurt, spring onion and mint, then season well.
  4. Serve the dahl with the minted yoghurt, then top with fennel seeds and mint leaves.
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