Creamy Sweet Potato Dahl

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(Serves 6)

Sweet potato gives this dish a lovely texture, lightens it up and brings a delicious sweetness.


  • 1 cup split red lentils
  • 300g sweet potato, grated (approximately 2 cups)
  • 2 tablespoons ghee or coconut oil
  • 2 tablespoons nely grated ginger
  • 2 teaspoons turmeric powder or fresh grated
  • Good pinch cayenne pepper
  • 2 cups water
  • 1⁄2 cup coconut cream
  • 1⁄4 teaspoon Himalayan or Celtic sea salt
  • Pepper to taste


  1. [Night] Soak split red lentils overnight in 3 cups of water.
  2. [Next Day] Strain off soaking water and rinse well. Set aside.
  3. Heat ghee or coconut oil in a medium/ large pot.
  4. Add ginger and turmeric powder and fry gently.
  5. After 30 seconds add all other ingredients and bring to the boil.
  6. Reduce heat to a moderate to low setting. Allow dahl to cook with the lid on for 40-50 minutes, stirring often.
  7. Season with extra salt and pepper as needed.

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