This Sweet Potato Dal is full of nutritious veggies and hearty lentils. It's so easy to make, it's sure to become a dinnertime favorite.
This soup is dal-icious! It’s so flavorful you’ll want seconds and thirds!
Here are more Warming Winter Soups.
How to Make Sweet Potato Dal
- Dice sweet potato and set aside.
- Sauté onions in pan with water.
- Add seasoning and stir to coat.
- Add broth and lentils and simmer.
- Add sweet potatoes and simmer until lentils are done.
- Season to taste.
- Stir in spinach and serve.
Full directions for how to make Sweet Potato Dal are in the printable recipe card at the bottom of the post.
Sweet Potato Dal FAQs
What is a dal?
A dal can mean pre-split pulses that don't require soaking before cooking and also the soups made from them. In our case, we are using the latter definition. A dal doesn't have to be a specific type of pulse, though. It can be made from dried and split lentils, beans, and even peas!
How long can you store leftover dal?
You can store your leftover dal in the fridge for up to 1 week. Make sure to keep it in an airtight container. Also, just be aware that the longer your dal sits, the mushier it will get!
Sweet Potato Dal
- 1 small sweet potato peeled
- 1 small onion finely chopped
- 3 cloves garlic minced
- red pepper flakes
- ¼ tsp turmeric
- ¼ tsp garam masala plus extra
- 1 cup vegetable broth plus extra
- ½ cup red lentils
- 4 cups spinach or more
- Dice sweet potato into small ½-inch cubes and set aside.
- Line a medium pot with a thin layer of water and sauté onions and garlic for a minute.
- Add a pinch or two red pepper flakes and continue to cook until all the water has cooked off. Add turmeric and ¼ tsp garam masala, and stir to coat.
- Add 1 cup broth, uncooked lentils, and bring to a boil. Once boiling, reduce to low, cover, and simmer for about 5 minutes.
- Add sweet potatoes, bring to a boil again, reduce to low, and simmer until lentils are fully cooked (they expand and the sauce thickens), about 5 more minutes. Check periodically to see if you need additional broth. (I tend to add an extra ½ cup, but the amount can vary.)
- Once lentils are cooked and sweet potatoes are fork tender, taste and add more garam masala as desired. (I like to add another ¼ teaspoon, but some blends are stronger than others.)
- Add spinach, continuing to stir until spinach cooks down and softens. Add salt to taste and serve.
Recipe and photo contributed by Lindsay S. Nixon, from The Everyday Happy Herbivore* (BenBella Books, 2011).
Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com.
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