• Colleen Howell

Sweet Potato Red Lentil Dahl

Easy, inexpensive, nutritious, delicious, satiating, warming and super hearty. This dish has to got to be one of my all-time favorites, so I figured it's a MUST to share with you wonderful people.

Especially as we move away from summer, and the air begins to cool into a crisp, refreshing autumn, this will provide your mind, body and soul all the warmth and energy it needs to flourish.

Here I used garnet + Japanese sweet potatoes!

Here I used just garnet sweet potatoes!

Here I used just Japanese sweet potatoes!

Sweet Potato Red Lentil Dahl

Time: 45 min (10 min prep, 30 min cook, 5 min cool)

Servings: 10-12


  • 2 cups of split red lentils

  • 2 cups unsweetened plant-based milk

  • 3 cups water

  • 1 sweet potato (Japanese for extra sweetness), chopped (*the color of the dahl will vary depending on which potato you use)

  • 1 onion, chopped

  • 6-10 garlic gloves, chopped

  • 2 T fresh ginger, chopped

  • 3 T tomato paste

  • 1/2 cup apple cider vinegar

  • 2 T curry powder

  • 1.5 T coconut oil

  • 1 t smoked paprika

  • 1 t cayenne pepper

  • 1/2 t sea salt


  1. Prep ingredients as listed and place all (in no particular order) in pressure cooker.

  2. Stir it up to make sure all ingredients are evenly mixed.

  3. Set pressure cooker on "Beans/Lentils" setting for about 30 minutes.

  4. Let cook for 30 minutes.

  5. Release air, open cooker and let cool.

  6. Enjoy with rice, some type of grain/psuedograin, some green veggies or by itself. It's also delicious topped with avocado! But let's be real, what isn't?

*This is also tasty cold (in my opinion).

I hope you enjoy this favorite of mine as much as I have over the years!


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