Posted on December 7, 2011

Sweet Potato Dal

  • Serves 2
  • Ready In:


  • 1 small sweet potato, skinned
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • Red pepper flakes
  • ¼ teaspoon turmeric
  • ¼ teaspoon garam masala, plus extra
  • 1 cup vegetable broth, plus extra
  • ½ cup red lentils
  • 4 cups spinach, or more
  • Salt

This soup is Dal-icious! It’s so flavorful you’ll want seconds and thirds!


Dice sweet potato into small ½-inch cubes, and set aside.

Line a medium pot with a thin layer of water and saute 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, ¼ teaspoon 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 and reduce to low and simmer, until lentils are fully cooked (they expand and the sauce thickens), about 5 minutes more. Check periodically to see if you need additional broth (I tend to add an extra ½ cup but it can vary).

Once lentils are cooked and sweet potatoes are fork ten- der, taste, 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.

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Lindsay S. Nixon

Lindsay S. Nixon is the author of Happy Herbivore AbroadThe Happy Herbivore Cookbook, and Everyday Happy Herbivore. She creates quick-n-easy, no-fuss, low-fat recipes using wholesome everyday ingredients. Visit for recipes and updates from Lindsay.

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