Sweet Potato Tomato Red Lentil Dal

Hey there! How’s it going?

It’s been a tad rainy in here for the past few days. On those colder days I find myself craving more warm, cooked and spicy dishes instead of raw foods and salads for example. So here’s yet another extra nourishing and comforting soul food recipe to my never ending list. Did you know your body can absorb the nutrients  better from cooked foods due the easier digestion process?

Made with an earthy combination of sweet potato, tomatoes and red lentils, this dal has a bit different flavor compared to my previous favorite. If you’re aiming at a lighter version feel free to swap coconut milk to equal amount of veggies stock or diced tomatoes. I serve mine over brown rice but quinoa could work just as fine! Hope you love it πŸ™‚

Here are the instructions, happy cooking!

Sweet Potato Tomato Red Lentil Dal
(makes 4-5 servings)

2 medium-sized sweet potatoes
300g cherry tomatoes
3 cup low-sodium vegetable stock
1 cup coconut milk
1 cup split red lentils
2 tbsp coconut sugar
2 tsp yellow curry powder (no added salt)
1-2 tsp ground turmeric
Β½ tsp ground cumin
1 tsp ground ginger
Β½ tsp red chili flakes

+ brown rice for serving

Peel and cut the sweet potatoes into cubes. In a large pot bring veggie stock to boil and add the sweet potatoes, cherry tomatoes, coconut sugar and all the spices. Reduce the heat to medium and let simmer covered about 20 minutes, stir occasionally.

Rinse red lentils and add into the pot with coconut milk. Let simmer for additional 15 minutes or until the lentils have fully cooked and veggies appear soft. Serve with lots of brown rice and ENJOY!

Thank you for reading, have a beautiful day! πŸ™‚

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

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