Posted on December 7, 2011

Sweet Potato Dal

  • Serves 2
  • Preparation Time: 15 minutes
  • Cook Time: 20 minutes


  • 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.

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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