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Sweet Potato Lentil Dal | Sprouted & Slow Cooked

Intensely flavored stewed spices, herbs, sweet potatoes and lentils.
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Servings: 6
Author: Amanda Nicole Smith

Ingredients

  • 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

Instructions

  • 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.

Notes

Serve over a bed of rice.
Optional* garnish with fresh cilantro.
Store in an airtight container for up to a week.