Incredibly flavorful slow cooked sweet potato lentil dal will have you coming back bowl after bowl. Loaded with healing spices and herbs, turmeric, ginger, garlic, cumin, cinnamon, cayenne, bay leaves, garam masala, curry leaves and lemon. All that flavor comes together harmoniously, leaving you begging for more!
If you are looking for dinner recipes to boost your immunity, look no further. All these spices and herbs are known to be beneficial for colds and flus, plus it’s warming and perfect for cold weather.
Dal is usually made with split lentils, but for this recipe I sprouted green lentils for optimal digestion. All grains and legumes, before sprouted, contain phytic acid also known as anti-nutrients. This inhibits nutrient absorption and can make digestion more difficult. To remove phytic acid all you have to do is soak your lentils overnight, for about 8 hours, then continue to rinse and drain for about 2 days until little tails have sprouted.
Everything goes into the slow cooker at the same time, if you’re in a hurry and want it done in about 3-4 hours, cook it on high. If you want it to cook while you’re at work for 8-9 hours, cook it on low. Either way cook it until the lentils are nice and soft.
The best part about this dish is that it stores very well and the next day the flavors meld together even better, which I didn’t think was possible! This makes for incredible lunches or dinners the next day. This makes enough for about 6 decent sized bowls, Dominick and I had it 3 nights in a row and never got sick of it. 😋
It’s best over a bed of rice, the broth soaks into the rice and flavors it perfectly. If you would prefer to make the broth into a thicker sauce, you can add corn starch or flour and it will turn into a gravy.
I was so happy with how this came out, I couldn’t wait to share it. I hope this dish brings you and your family as much joy as it brought mine. Enjoy!
- 4 cups water
- 2 cups lentils; soaked & optionally sprouted
- 1 cup sweet potato; diced
- 1 cup onion; minced
- 1/8 cup coconut oil
- 3 cloves garlic; sliced
- 1/2 lemon; quartered
- 2-3 dried bay leaves
- 1/8 cup fresh curry leaves; *optional
- 1 tbsp fresh ginger; minced
- 1 tbsp fresh turmeric; minced
- 1 tsp cumin; whole
- 1 tsp sea salt
- 1/2 tsp cayenne powder; or other spicy pepper
- 1/2 tsp ground ceylon cinnamon; or 1/2 stick
- 1/2 tsp garam masala powder
- Soak lentils overnight, for about 8 hours. *Optionally continue to rinse and drain for 1-2 days until little tails start to sprout.
- Cut your veggies and fresh spices.
- Add everything to the slow cooker and either cook on low for 8 hours (recommended for best infusion of flavor) or cook on high for 3-4 hours, or until lentils are soft.
- Serve over a bed of rice.
- Optional* garnish with fresh cilantro.
- Store in an airtight container for up to a week.