Delicious sweet potato dahl - Emily Skye

Delicious sweet potato dahl

Delicious sweet potato dahl

This delicious sweet potato dahl is a very satisfying soup that will keep you warm on those cool winter evenings. With a hint of fresh spices, and the subtle sweetness of sweet potato it will compliment brown rice, salad, steamed or baked veggies. However it is also scrummy just as it is!


  • 1 cup yellow lentils or yellow split pea
  • 1 small sweet potato, chopped into small, even pieces
  • 1 medium onion, chopped fine
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 2 Tbsp. grated ginger
  • 2 & 1/2 tsp. Ground cumin powder
  • 1 tsp. Garam masala
  • 2 tsp. Turmeric
  • 2 tsp. Ground rock salt
  • 1/2 tsp. Cayenne pepper (optional- can be substituted for sweet paprika)
  • 5 cups water
  • 1 Tbsp. Olive oil
  • Sprigs of fresh coriander


  1. Prepare lentils by washing them until the water is no longer murky. Remove any floating lentils and check for small pebbles (they are quite common!)
  2. Heat the oil in a large saucepan over a medium heat, add onion and cook until softened.
  3. Add ginger, garlic, cumin powder, garam masala, turmeric, bay leaves and lentils, stirring to prevent from sticking and making sure the spices mix into the lentils.
  4. Add water and turn the heat up until it is boiling, stirring occasionally. Allow to boil for 5 minutes before turning the heat right down and simmering with the lid on for 20 minutes.
  5. At this stage, remove any ‘foam’ that may have formed on the surface, using a large spoon, then add the sweet potato and cook for a further 30 minutes, or until potato is soft.
  6. Season with salt and cayenne pepper, to your taste.
  7. If you would like a smooth dahl you can always process it using a bar-mix, or serve chunky with fresh coriander leaves.
  8. Enjoy!

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