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Lunch recipe · from the recipe book

Coconut Red Lentil and Sweet Potato Dal

A creamy, gently spiced coconut dal with tender sweet potato, silky wilted spinach and a bright squeeze of lime.

Coconut Red Lentil and Sweet Potato Dal

Ingredients

  • 1¼ cups240 gRed lentils, dryrinsed
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1¾ cups400 gCoconut milk, canned
  • 3 cups700 gWater
  • 6⅔ cups loosely packed200 gBaby spinach
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 1 tbsp14 gCanola oil
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • 2 tbsp30 gTomato paste
  • ¾ tsp5 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Before you start cooking, chop the onion, mince the garlic, grate the ginger, peel and cube the sweet potato, rinse the red lentils and chop the cilantro.
  2. Heat the canola oil in a large pot over medium heat. Add the onion and cook, stirring, until soft and golden, about 6 minutes.
  3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  4. Add the curry powder, turmeric and cumin and stir for 30 seconds, then stir in the tomato paste and cook for 1 minute.
  5. Add the red lentils, sweet potato, water and salt. Bring to a boil, then lower the heat, cover partly and simmer for 15 minutes, stirring now and then so the lentils don't stick.
  6. Stir in the coconut milk and simmer uncovered for 8 to 10 minutes, until the lentils have broken down into a creamy dal and the sweet potato is tender.
  7. Add the spinach a handful at a time, stirring until wilted, about 2 minutes.
  8. Take the pot off the heat and stir in the lime juice. Ladle into bowls and scatter the cilantro on top.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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