I honestly can’t believe I haven’t posted this recipe yet! It is one of my all time favorite, super easy weeknight meals. Packed with plant protein from the lentils and so many other benefits like cancer fighting, blood sugar lowering, and stroke reducing properties! The high fiber content in lentils prevents blood sugar levels from rising rapidly after a meal as well as lowering cholesterol levels! I’ve doubled the original recipe from Laura because my husband and I are big eaters and we like to have leftovers. If you’re wondering if you can skip the leeks, DON’T, they really make the dish! Plus, leeks are great prebiotics which feed the good bacteria growing in our guts!
sweet potato dal
recipe from the first mess
serves 4-6
dal ingredients
1 tablespoon coconut oil
2 tsp ground coriander
1 tsp mustard seeds
pinch of chili flakes
2 cups red lentils
2 sweet potatoes, washed & diced small
four inch piece of ginger, peeled + minced
two inch piece of fresh turmeric, peeled + minced (or substitute 1 tsp dried turmeric powder)
6 cups filtered water + extra if necessary
salt to taste
coconut leeks ingredients
2 tbsp extra virgin coconut oil
1 large leek, washed & white and light green part cut into thin pieces
squeeze of lime juice
pinch of salt
to serve:
cooked, warm rice or quinoa
fresh cilantro
directions
Place a large pot over medium heat. Heat up the coconut oil in the pot and add the ground coriander, mustard seeds and chili flakes. Stir about until the mustard seeds start to pop just a little bit. Don’t let the oil burn here, it will ruin the flavor!
Add the lentils, diced sweet potato, ginger, turmeric, and a pinch of salt. Stir the whole mixture to combine/coat in oil. Add the filtered water. Bring to a boil and simmer until the mixture is creamy and soupy, stirring occasionally. The sweet potato pieces should still be intact with a tiny bit of bite. The lentils will be broken down, filling out the mixture. Add more water if you need to. Keep it warm while you sauté the leeks.
Heat the coconut oil in a small sauté pan over medium heat. Add the leeks to the pan and sauté until leeks are soft and very fragrant. Season with salt. Add a squeeze of lime if you like. Remove from the heat.
Serve with quinoa and top the dal with sautéed leeks and chopped cilantro.
