Recipe
A Hearty Recipe to Help You Forget About the Cold Winter
It’s that time of year again...school’s out (for now) and the sun sets just a tad too early. The air is brisk and the windy is gusty. All you want to do is cuddle up on the couch with a warm blanket and a bowl of something delicious. Say no more- this vegan red lentil dahl recipe is quick, warm, and oh so delicious. Don't be surprised if you catch yourself going back for thirds and fourths. With anti-inflammatory ingredients like turmeric, this red lentil dahl will also keep you healthy through cold and flu season. Keeping with the health trend, red lentils are not only high in iron, but also high in protein, leaving you feeling full and satisfied all night long. To top it all off, this red lentil dahl is a one pot recipe, making it not only healthy, but easy to make!
Red lentil and sweet potato dahl
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Servings: 5
Ingredients
- 2 large sweet potatoes
- 2 Tablespoons olive oil/coconut oil/oil choice
- 2 cups veggie broth
- 1 can full fat coconut milk
- 1.5 cups red lentils
- 1 bag/16 oz baby spinach
- 2 Teaspoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 inch knob ginger
- Cayenne to taste
- Pepper
- Salt to taste
Step 1
Peel and chop the ginger into pieces as small as possible
Step 2
Step 3
Step 4
*pro tip- adding freshly ground black pepper with turmeric helps with the absorption of curcumin- the ingredient in turmeric that has anti-inflammatory benefits