Happy Saturday morning friends! High fives and fist pumps for making it through the week.
Today marks one month of posting recipes twice a week here on the blog. How do you like it? I have ben doing my best to really dig in and make this blog a priority. I love this space. I love you guys, and you make things you love a priority. Simple as that.
I hesitated to announce the increased posting frequency earlier, since I wasn’t sure I would be able to keep it up, but we are one month in and still going strong! Life fluctuates from time to time, and if things get too busy I may have to dial it back to one post a week if need be. My hope is to continue multiple postings, so plan on hearing from me more regularly for the foreseeable future. I look forward to connecting with you guys more often!
Now, I love a good dal, but they can be quite complicated. They often call for spices that can only be found at specialty stores, and have so many steps, you’ll be in the kitchen all day. Not the case here. This recipe requires just 9 ingredients and 2 simple steps. As the quick cooking red lentils and sweet potatoes simmer in the pot, they start to break down slightly and form a wonderful dal consistency – the perfect mix of toothsome texture and silky sauce. Which requires as much effort as letting the ingredients simmer away. Now, that’s my kind of recipe.
- 1 teaspoon coconut oil OR avocado oil
- ½ onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- ¼ - ½ teaspoon smoked paprika (more for a spicier flavor)
- 4 cups cubed sweet potato
- 2 cups split red lentils
- ¼ cup tomato paste
- 3 bay leaves
- 5½ cups water
- 2 teaspoons salt
Optional for serving:
- Chopped cilantro
- Lime wedges
- Toasted cashews
- In a large pot, heat the oil over medium heat. Add in the onion and cook until translucent, about 5-7 minutes. Add in the garlic and cook until fragrant, about another 30 seconds. Add in the curry powder and paprika and cook, stirring constantly until the spices are fragrant, up to 1 minute.
- Add in the sweet potato, lentils, tomato paste, bay leaves and water. Bring up to a simmer and cover the pot. Simmer for 25 minutes or until the lentils are extremely tender. Add in the salt and stir to combine. Simmer for 5 more minutes. Remove the bay leaves and ladle into bowls. Serve with optional cilantro, lime, and cashews.