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Autumn Sweet Potato, Vegetable & Red Lentil Dhal

Rebecca Weller - Vegan Sparkles
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2

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.