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
- 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!)
- Heat the oil in a large saucepan over a medium heat, add onion and cook until softened.
- 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.
- 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.
- 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.
- Season with salt and cayenne pepper, to your taste.
- If you would like a smooth dahl you can always process it using a bar-mix, or serve chunky with fresh coriander leaves.