Easy Sweet Potato and Lentil Dahl

Nothing compares to a warm and cozy bowl of Sweet Potato and Lentil Dahl on a chilly winter day! This Indian-inspired dish brings together nutrient-dense ingredients like sweet potato and red lentils, along with aromatic spices and creamy coconut milk. Plus, it’s vegan, budget-friendly and made all in one pan! Simple yet so flavorful, this is bound to become a weekly favorite.

It’s day 6 of my $10 meal series! I’m doing my best to incorporate plenty of variety into this series so that you’re not just eating chicken thighs every day lol. And with that, comes some really delicious plant-based meals like this easy sweet potato and lentil dahl! Red lentils are the star of the show here…they’re SO cheap, and a great source of protein and fiber.

Red Lentil Dahl was actually a common dinner we’d make right after graduating college. We were living in Boston (expensiveeee!) on low salaries and really trying to keep our grocery bill in check. So meals like this that were cheap yet delicious and nourishing were a weekly staple. And I hope it’ll become a staple for you too…whether you’ve tried dahl yet or not!

Although my version is not an authentic Indian dish, it is certainly inspired by all those same flavors and ingredients. It features some sweet potato for added nutrients, red lentils of course, diced tomatoes, creamy coconut milk, broth and plenty of warming spices. It comes together with minimal effort, makes a big batch and is perfect paired with some fluffy rice or naan. You can’t go wrong with a meal like this...especially in the winter when you need something extra cozy!

Why You’ll Love this Red Lentil Sweet Potato Dahl

• It’s an easy one-pan meal that comes together in 35 minutes!
• This vegan recipe is a great source of plant-based protein and fiber.
• It’s full of warming, cozy spices for a flavor explosion in each bite.
• This dahl recipe uses simple ingredients that you can find at any grocery store.
• It’s super budget-friendly, at just $1.70 per serving!
• You’ll love this when you’re craving a switch-up from your usual dinners.

What You Need to Make this Easy Sweet Potato and Red Lentil Dahl

For the Sweet Potato and Lentil Dahl:

• Olive Oil: Or whatever oil you prefer!
• Yellow Onion: 1 large yellow onion (Trader Joe’s has great prices for these!)
• Sweet Potato: As the name implies, this dahl incorporates some finely diced sweet potato for additional nutrients and texture. I just use 1 small one (about 10-12oz).
• Fresh Ginger: Fresh ginger is much more flavorful than dried, so don’t skip this. Be sure to peel it before finely grating or mincing it.
• Fresh Garlic: You’ll need about 3 large cloves for this recipe.
• Cumin, Coriander, Turmeric, Cayenne, Kosher Salt & Black Pepper: Cumin, coriander and turmeric are the trifecta for a delicious aromatic dahl with some sweet notes. I like to spice it up a bit with some cayenne or red pepper flakes.
• Red Lentils: The base of red lentil dahl is of course…red lentils! This legume is super affordable and a great source of plant-based protein and fiber.
• Coconut Milk: To impart some creamy and sweet flavor to this dahl, we’re adding in 1 cup of full-fat canned coconut milk. Save the rest to use in chia pudding, smoothies, etc.
• Broth: Use whatever broth or stock you prefer here! If you’re vegetarian/vegan, you’ll of course want to use veggie broth.
• Petite Diced Tomatoes: This adds acidity and texture to the dahl. If you can’t find the petite kind, just use normal diced tomatoes…juices and all!
• Lemon: The finishing touch on this sweet potato and lentil dahl is some lemon juice.

For Serving:

• White Rice: I usually cook up 1 cup of dry white rice (according to package directions) to serve along with this dahl and soak up all that delicious sauce!
• Cilantro: This is the perfect, fresh garnish!

How To Make this Sweet Potato and Lentil Dahl

Sauté the Onion & Sweet Potato:

First, bring a large, high-sided pan to medium heat. Then, add enough oil to coat the bottom of the pan. Once hot, add onion and sweet potato and season with kosher salt. Sauté, stirring occasionally, for about 5 minutes. Add in garlic and ginger, stir, and cook for 1 more minute. Then, add in the spices and stir again.

Add Lentils, Tomatoes, Broth & Coconut Milk:

Next, add in lentils, diced tomatoes, coconut milk, broth and more salt & pepper to taste. Stir. Increase heat and bring the mixture to a boil. Once boiling, reduce heat to medium-low and let simmer for about 15 minutes, or until the lentils are tender.

Finish it off with Lemon Juice:

Turn off the heat. Stir in the lemon juice and then taste it to determine if it needs more salt, pepper or cayenne/red pepper flakes. Serve the sweet potato and lentil dahl along with some cooked white rice and garnish with chopped cilantro. Enjoy!

What is Dahl? Is this an Authentic Recipe?

Dahl, which is often spelled as Dal, Daal or Dhal, is a dish that originally comes from the South Asian region, specifically India, Pakistan, Bangladesh and Nepal. I will not claim to be an expert in these cultures and their foods, but this recipe is certainly inspired by traditional flavors and ingredients.

There are many different types of Dahl, and the kind made with red lentils is called Masoor Dahl. If you’ve never had it before…let me give you a little explanation on how it’s made and what to expect. First, the lentils are simmered until tender, soft and creamy. It also features some warming spices like cumin, coriander, turmeric as well as garlic, ginger, onions and tomatoes. The consistency is like a stew and it pairs perfectly with some steamed rice or naan! A little bit sweet, a little bit spicy (if you want) and super comforting.

Substitution FAQS:

• Can I use a different type of lentil? Although there are dahl recipes that utilize other types of lentils, I’d recommend sticking to red lentils for this specific recipe.
• Can I omit the sweet potato? Yup! This should be totally fine. You may want to decrease the amount of broth/liquid slightly.
• What if I don’t have these spices? These are pantry staples for me, but if they aren’t for you then I recommend getting them from the bulk section of your grocery store that way you can save money and reduce waste.
• I can’t have coconut, are there any substitutes? You can certainly substitute more broth for the coconut milk. The result will just be a little less creamy and rich.

What Should I Serve with this Sweet Potato and Lentil Dahl?

As you’ll see in the recipe card below, I recommend serving this sweet potato red lentil dahl with some cooked white rice and garnished with a little bit of chopped cilantro! This will elevate the dish into a full, satisfying meal that should stretch to 5 servings. You can also serve it with some fresh naan which is so delicious dipped into the dahl!

Cost Breakdown for this Budget-Friendly Meal:

This Easy Sweet Potato and Lentil Dahl is the sixth recipe of my “10 days of $10 meals” series! This series is proof that you can eat nourishing, delicious meals while on a budget. Of course, grocery prices will vary based on your region and store shop at, as well as if you upgrade to organic/pasture-raised for anything…but I’ll leave my personal cost breakdown below! Please note, that pantry staples are NOT included in the $10.

TOTAL PRICE = $8.52 (or $1.70/serving)

How Should I Store Leftover Sweet Potato and Lentil Dahl?

This Easy Sweet Potato and Lentil Dahl will make roughly 5 servings, so you’ll li kely have extra! But don’t worry, it stores really well as leftovers and even tastes delicious eaten cold straight from the fridge. However, I do notice the spice level is enhanced when you warm it up so if that’s important to you, be sure to microwave your leftovers.

In terms of storage, it’s best to let this dahl cool down before transferring it to an airtight container and storing it in the fridge for 4-5 days. Wait to garnish it with cilantro until after you’ve re-heated your leftovers.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Vegan Recipes?

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• Healthy Lemon Basil Pasta Salad
• Air Fryer Balsamic Tofu & Brussels Sprouts Bowl
• Quinoa Edamame Salad with Carrot Ginger Dressing

5 from 1 vote

Easy Sweet Potato and Lentil Dahl

Nothing compares to a warm and cozy bowl of Sweet Potato and Lentil Dahl on a chilly winter day! This Indian-inspired dish brings together nutrient-dense ingredients like sweet potato and red lentils, along with aromatic spices and creamy coconut milk. Plus, it's vegan, budget-friendly and made all in one pan! Simple yet so flavorful, this is bound to become a weekly favorite.

Servings 5 people

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Equipment

• cutting board
• knife
• large, high-sided pan
• spatula
• medium pot with lid

Ingredients

For the Sweet Potato and Lentil Dahl:

• olive oil or avocado oil
• 1 large yellow onion finely diced
• 10 oz sweet potato peeled & cut into ¼" cubes
• 3 garlic cloves minced
• 1 tbsp fresh minced ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• kosher salt & black pepper to taste
• cayenne or red pepper flakes to taste
• 1 cup red lentils rinsed & picked over
• 1 cup full-fat canned coconut milk
• 2 cups broth or stock of choice
• 1 can petite diced tomatoes (15oz)
• juice from ½ small lemon

For Serving:

• white rice cooked according to package instructions
• chopped cilantro

Instructions

• First, bring a large, high-sided pan (or large pot) to medium heat. Then, add enough oil to coat the bottom of the pan. Once hot, add onion and sweet potato and season with kosher salt. Sauté, stirring occasionally, for about 5 minutes.
  olive oil, 1 large yellow onion, 10 oz sweet potato, kosher salt & black pepper
• Add in garlic and ginger, stir, and cook for 1 more minute. Then, add in the spices and stir again.
  3 garlic cloves, 1 tbsp fresh minced ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, cayenne or red pepper flakes
• Next, add in lentils, diced tomatoes, coconut milk, broth and more salt & pepper to taste. Stir. Increase heat and bring the mixture to a boil. Once boiling, reduce heat to medium-low and let simmer for about 15 minutes, or until the lentils are tender.
  1 cup red lentils, 1 cup full-fat canned coconut milk, 2 cups broth or stock of choice, 1 can petite diced tomatoes
• Turn off the heat. Stir in the lemon juice and then taste it to determine if it needs more salt, pepper or cayenne/red pepper flakes.
  juice from ½ small lemon
• Serve the sweet potato and lentil dahl along with some cooked white rice and garnish with chopped cilantro. Enjoy!
  white rice, chopped cilantro

Video

Notes

NUTRITION INFO: The nutrition info listed below is per serving and does NOT include the rice that you serve it with. For this recipe, I typically make about 1 cup of dry white rice to go with it.

Calories: 364kcal

Course: Dinner, Main Course

Cuisine: Indian

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Keyword: $10 Meal, Coconut Milk, Dahl, Dairy Free, Easy Dinner, Gluten Free, Red Lentils, Sweet Potato, Vegan, Vegetarian

Nutrition

Calories: 364kcal | Carbohydrates: 46g | Protein: 15g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 298mg | Potassium: 984mg | Fiber: 15g | Sugar: 9g | Vitamin A: 8163IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 5mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.