I love this time of year.
I’m a summer girl through and through and I know that in a few weeks I’ll already be lamenting the cold, but for now I choose to enjoy my romantic notions and endless daydreams of fluffy jumpers, mugs of hot chocolate, lying in bed listening to the rain, and cosy snuggles with my lovebug. ♥
It’s about this time of year that I really start to crave root vegetables and curry flavours.
I’ve always been a fan of Dhal, but too often for my liking it is served as a tasteless and boring side-dish.
Forget that! I say bulk it up and make it a spicy and delicious main attraction!
One of the biggest reasons that Dhal rocks – besides the fact that it’s fat-free and brimming with nutrients – is that it’s so versatile. Substitute any of these vegetables with your own favourites – zucchini, cauliflower and peas also work really well.
I threw some carrot pulp in because I’m always looking for ways to use up the pulp from my morning juices, but this is completely optional too.
Any leftovers keep well in the fridge for 3-5 days and taste even better reheated, so this is a great meal to make in large batches to fill Autumn lunch boxes and super hungry tummies.
Enjoy!
xx
Autumn Sweet Potato, Vegetable & Red Lentil Dhal
Ingredients
- 1 tbsp Extra Virgin Coconut Oil
- 1/2 Brown Onion peeled and thinly sliced
- 1 cup Sweet Potato chopped into 1cm cubes
- 1 1/2 cups dried Red Lentils
- 4 cups Vegetable Broth/Stock
- 1 cup Carrot pulp optional
- 1 cup Broccoli florets sliced
- 1 cup Mushrooms sliced
- 1 cup Cherry Tomatoes quartered
- 1 cup Baby Spinach leaves
- 1 cup fresh Coriander leaves
Spices
- 1 tsp grated fresh Ginger
- 2 tsp Mustard Seeds Black or Yellow
- 3/4 tsp ground Cayenne Pepper less if you don't like medium-level spiciness
- 1 1/2 tsp ground Cumin
- 1 1/2 tsp ground Turmeric
- 1 1/2 tsp Garam Masala
- 1/2 tsp ground Coriander
- 1 clove fresh Garlic chopped (optional)
Instructions
- Assemble spices in a small bowl.
- Heat oil in large saucepan or frypan over medium heat.
- Add onion and sweet potato and sauté until onion is soft.
- Add spices and cook, stirring, until mustard seeds start to pop.
- Add lentils and stock and simmer for 10 minutes.
- Add remaining vegetables and carrot pulp and simmer for another 15 minutes.
- Remove from heat and stir in spinach leaves until wilted.
- Serve topped with coriander leaves.
Wow! That looks so tasty.
And even better reheated the next day! (did I say that already??) NOM.
That looks lovely! While we are supposed to be transitioning to hot weather here, it’s been so chilly! Therefore I am totally loving these flavours and ingredients 🙂
Ooh, it’s definitely a good Springtime dinner while you’re waiting for the sunshine, Gabby!
I had to try… and loved it!
Thank you so much!
Your recipes are very inspiring.
Oh, thank you so much, Meike and I’m so happy to hear you tried it and loved it. 🙂
We can ALL sparkle with autumnal food like this 🙂 Cheers for the wonderful share 🙂
hehe, that’s the idea! Sparkle on, my friend. 🙂
What a very appetizing bowl of this sweet potato & veggies red lentils dhal!
Woehoe! It looks freaking delicious too! 🙂 MMMMMMM!
haha, it sooooo is, Sophie! Get it in your belly! 🙂
This is perfect for our wintery spring weather too. I’m still having trouble getting some of your posts to load from my reader 🙁 so if you don’t see comments on some of your stuff, that’s why.
Oh POOP! So sorry about that, Somer. Damn Gremlins! Hopefully it’ll be all smoothed out pretty soon. Maybe I can tempt them out with dhal??
Um… yum! I have been looking for a good dahl recipe to use up my lentils. I’m certainly making this one. Already added the ingredients to my shopping list. x
haha, great to hear, Alana! It’s so simple and versatile. I hope you enjoy it as much as we did. 🙂 x
Yum yum yummmm!! This looks SOOO good, I cannot wait for the weather to get HOT in my area!
haha, I bet. I remember when you guys were bringing out the pumpkin recipes and all I could think was BEACH BEACH BEACH!
Sending you lots of hurry-up-sunshine vibes, Britt. 🙂
Love, love, love dhal – especially with loads of cilantro on top :-)!
It’s a winner and cilantro only makes everything better! 🙂
Looks delish! It’s funny, you’re getting ready for autumn and in Colorado, we’re supposed to be in the full swing of spring but as I type this it’s 20 degrees and snowing. I could definitely use some of this warming dhal!
Oooh, you definitely need a piping hot bowl of this, STAT! 🙂
That does look so comforting! I love the way red lentils make everything feel so thick and nourishing – perfect for winter. The thing I love most about autumn though is the excuse to each big, hearty puddings again!
haha, there’s that, too!
Really looking forward to summer myself. What a great dish with sweet potatoes. With cumin and cayenne pepper – sounds fantastic!
Give it a try next Fall, Tim. It’s a delicious warmer. 🙂
I love a good dahl and one packed with sweet potatoes sounds absolutely perfect! Yum!
It’s the perfect combo! 🙂
Oh yeah, I can see this being cooked on the w/e 😀 xx
Get into it, Jade! 🙂 xx
I LOVE dhal!
I made a Yellow Split Pea version last night and it was delicious too! So many dahl possibilities! 🙂
I am attempting to make this dhal, but following the steps exactly it seems to be much more liquidy, as well as the vegetables are still full in size and don’t seem to be anywhere near the consistency in the photo. It is more of just a vegetable in broth kind of dish than a dhal soup. Any pointers? Steps I could have done wrong or left out?
Oh no, big hugs, Sam! The finished product should be more of a curry than a soup. The vegetables in the pic are still full in (chopped) size underneath all that lentil goodness.
Are you definitely using dried red lentils? They should absorb all of the broth, but maybe try adding the broth a little at a time and see how that goes?
Just made this for dinner tonight. It’s very yummy, I keep tasting it, may not be much left by dinner!
Thankyou for the recipe
hehe, and who can blame you? So happy you’re enjoying it, Jenny! 🙂
Absolutely devine. Great recipe to add to our vegetarian choices. I loved the variety of vegetables and flavours. Thanks
My absolute pleasure, Sue. So happy to hear you loved it as much as I do! 🙂 x
This recipe allows your to substitute easily. Today I substituted carrots with zucchini, sweet potato with potato. Great recipe.
They sound like delicious substitutions, Sue. So happy to hear you enjoyed it. 🙂 x
This is wonderful. The best dhal I have ever made.
Oh I’m so happy to hear that, Carolyn! 🙂 x
This recipe looks soooo good! I plan to make it for tomorrow! How many does this serve?
It serves 2 – 4, Linyo, depending on whether you have it with rice, etc. Enjoy! x
This was lovely. The first Dahl I have ever made. The lentil was a bit on the crunchy side but still very nice. I cut it down to 2/3 as there are only two of us and the freezer/fridge is full. There was more broth than I wanted (maybe the cider I was drinking had something to do with it). I boiled it down to the right consistency. Yummy!
So happy to hear it, Ros! You can add any combo of veggies too – it’s a great one for using up the fridge contents in winter. 🙂 x
This is one of my family’s staples and favourites. It is absolutely delicious. Thanks for the recipe.
So happy to hear that, Bronwyn! 🙂 x