Sweet Potato and Red Lentil Dahl is so packed with powerful anti-inflammatory nutrients, you can’t help but feel amazing after eating it! Ginger, garlic, turmeric pack a flavor punch, while red lentils and sweet potato provide a rich source of plant-based protein and fiber. Curl up with this dahl on a rainy or chilly evening and bring leftovers to work or school the next day!
What (your ingredients):
1 tablespoon coconut oil
1 red onion or 3 shallots, diced
1 teaspoon freshly grated ginger
1 teaspoon curry powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon turmeric
¼ teaspoon black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup red lentils, rinsed
4 cups vegetable broth
2 medium sweet potatoes, cut into bite-size pieces
For serving: coconut cream, brown rice, freshly cracked black pepper
How (your directions):
Heat coconut oil in a large Dutch oven or deep saucepan over medium-high heat. Add diced red onion or shallots and sauté for 3-4 minutes until translucent. Add ginger, curry powder, cumin, salt, turmeric, black pepper, garlic, and tomato paste and sauté for 3 minutes (I add 1 tablespoon olive oil with spices to allow the spices to toast in the oil).
Add red lentils and vegetable broth. Bring to a boil, then cover, lower heat to lowest setting, and allow to simmer for 25 minutes.
After 25 minutes, add diced sweet potato. Cover and allow to simmer for 15 minutes.
After 15 minutes, transfer half of mixture to a blender and blend until smooth. Pour smooth lentil mixture back into the rest of the sweet potato and lentil stew and stir to combine.
Serve immediately with brown rice and a spoonful of full-fat coconut cream (from the top of a can of full-fat coconut milk).
Why (the science): Black pepper enhances the bioavailability of curcumin, the anti-inflammatory compound in turmeric, by 200X!