red lentil dhal

Vegan red lentil dal with sweet potato and leek

Aryane @ Valises & Gourmandises
This healthy red lentil dal is an easy & delicious way to include more beans into your diet, and the addition of sweet potato & leek takes it to the next level!
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course curry, dinner, Soup
Cuisine Indian, vegan, vegetarian
Servings 4


  • 1 teaspoon organic coconut oil
  • 1 small leek minced
  • 3 cloves of garlic crushed
  • 1 tablespoon fresh ginger grated
  • 1 small sweet potato diced
  • 1 cup split red lentils
  • 2.5 cups water
  • ½ cup cherry tomatoes or one tomato, diced
  • 1.5 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 2 small dried chilies chopped, or ½ teaspoon red chili flakes (adjust to desired heat)
  • ½ teaspoon
  • Black pepper
  • Optional add ins
  • A few curry leaves or 1 bay leaf
  • ½ teaspoon garam masala
  • ¼ teaspoon mango powder


  • Rinse the lentils and let soak in water while you prep the veggies. When ready to start cooking, drain them, give them a good rinse and set aside.
  • In a pot on medium-high heat, melt the oil and sauté the garlic and the leek for about 5 minutes. Add tomatoes, ginger and spices (except the garam masala and the mango powder) and roast for 2 minutes. *If it starts sticking to the botton of the pot, add a bit of water
  • Add the sweet potato, the lentils and the water. Bring to a boil, reduce heat and let simmer covered about 15 minutes until the potatoes are cooked through. Add more water if needed.
  • Once everything is cooked, add the garam masala and mango powder if using and cook 2 more minutes.
  • I like to mash some of the dhal with a potato masher before serving for a thicker consistence.
  • Serve on brown rice or with flat bread and garnish with cilantro.


If you have leftovers, reheating it on the stove with veggie broth and coconut milk makes for a delicious lentil dal soup!
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