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Red lentil dahl with coconut milk and sweet potatoes

Red lentil dahl with coconut milk and sweet potatoes

Okay before I start I just want to say that this dish is about a million times more delicious than it looks in these photos. I had some pretty serious camera trouble when I tried to photograph it and ended up not getting any shots until the dish had been sitting for quite a while and had gone cold and just a lot less photogenic than usual. I will update the photos soon, but until then you will just have to trust me, this dahl is so incredibly delicious and definitely one of my new favorites when it comes to healthy warming meals ♥

I made this the other day as a ‘no food waste’ kind of dish as I had a lot of sweet potato, tomatoes, spinach and spring onion that needed to be used. It was actually my first time making my own dahl, but definitely not my last! It is so delicious, warming and super filling – the perfect meal on cold and gloomy days!

Find more of my favorite dinner recipes right here!

Red lentil dahl with coconut milk and sweet potatoes

Ingredients – 4 servings:
350 grams sweet potatoes, peeled and chopped
1 onion, finely chopped
3 cloves of garlic, crushed
A large thumb of ginger, finely chopped
1 red chili pepper, finely chopped
1/2 liter veggie stock
1 1/2 teaspoon ground turmeric
1 teaspoon curry
1 1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground cilantro
1/2 – 1 teaspoon sea salt
Pepper
1 can of coconut milk
200 grams of red lentils
2 handfuls fresh spinach
1 handful cherry tomatoes

Red lentil dahl with coconut milk and sweet potatoes

Directions:
Melt a little coconut oil in a large pot and add the sweet potato, onion, garlic, ginger and chili. Cook it for 10 minutes on medium to high heat heat before adding the spices, stir everything well together and let it cook for a minute more. Add the remaining ingredients (I like to wait to add the spinach until just before serving), bring it to a boil and then reduce the heat. Cover the pot and let it simmer on low/medium heat for about 20 minutes or until the potatoes and lentils are fully cooked. Make sure to taste it before serving and adjust the amount of spices to your liking.

Serve the dahl with rice or quinoa and naan bread (I added a bit of spring onion as garnish as well), enjoy! ♥

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