Spiced Red Lentil & Sweet Potato Dal

Spiced Red Lentil & Sweet Potato Dal

Ingredients:

1 medium red onion, diced or sliced

1 medium jalapeños, diced (remove seeds for less heat)

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

3-4 medium tomatoes, diced (2 cups)

1 teaspoon turmeric

2 teaspoons curry powder

2 cups red lentils, thoroughly rinsed

1 large sweet potato, peeled and cut into 1-inch cubes

6 cups vegetable broth

1/2 cup pistachio (chopped)

Instructions:

Heat a medium pot over medium heat. Add the cumin and mustard seeds, toasting them while stirring constantly for about 1 minute until fragrant. Add the diced onions and jalapeños, stirring frequently, and cook for 2-3 minutes until they begin to soften. Stir in the tomatoes, turmeric, and curry powder, mixing well to combine. Add the rinsed lentils, sweet potato cubes, and vegetable broth. Bring to a gentle simmer, then cover and cook for 15-20 minutes, stirring occasionally. If needed, add more broth to reach the desired consistency. The lentils should be broken down, and the sweet potatoes should be tender. Garnish with preferred herb, coriander works very well with this dish. Sprinkle chopped pistachio nuts over the top.

Serve along side basmati rice or (rice of choice)

Tip: make sure to cut the sweet potato into smaller cubes to speed up cooking time.