Sweet Potato Dal

This fragrant dal will transport you to a brighter, warmer world within minutes. A vibrant union of sweet potato chunks and exotic spices frame split red lentils steeped in a rich vegetable stock. A few enlightened spoonfuls will awaken your mind and breathe life into any dreary day. 

Sweet Potato Dal: 

  • 1-2 tablespoons organic, extra virgin olive oil 
  • 1 organic yellow onion, finely chopped 
  • 1 sweet potato or garnet yam, peeled and finely diced (about 3 cups) 
  • 1 teaspoon organic ground corinader
  • 1 teaspoon organic caraway seeds 
  • 2 teaspoons organic ground turmeric 
  • 1/2 teaspoon organic ground ginger 
  • 1 cup organic dried red split lentils
  • 3 1/2 cups bone broth or vegetable stock (I recommend Kettle & Fire Bone Broth and Enginge 2 Plant Strong Vegetable stock: transparency of ingredients, no additives or natural flavors)
  • Himalayan pink or Celtic sea salt and freshly cracked pepper, to taste 
  • Short grain brown-rice for dal pairing


  • Large saucepan (for soup)
  • Whisk


Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sautΓ© for 5 minutes, or until soft. Add the sweet potato and sautΓ© for an additional 5 minutes. Add the coriander, caraway seeds, turmeric, and ginger and stir until coated.

Add the lentils and vegetable stock. Raise the heat to a boil, then reduce to a simmer. 

Cook uncovered until the lentils and potatoes are soft, about 30-35 minutes. 

Remove the dal from heat and use a whisk or fork to further break down and thicken the mixture. Depending on texture preference, add another 1/2 cup vegetable stock and cook for an additional 5-10 minutes if too thick. 

Season with salt and pepper, as necessary. 

Plate with short-grain brown rice and serve hot. 

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