Easy Vegan Sweet Potato Red Lentil Dal Recipe

This easy vegan sweet potato red lentil dal recipe is a quick one-pot dish that transforms simple ingredients into a healthy, comforting meal in 35 minutes or less. 

If you're a fan of Indian recipes like vegan dal makhani, masoor dal, or Indian mango dahl, get ready because sweet potato dahl is the perfect weeknight dinner!

Quick note. In Indian cuisine, dal refers to dried pulses that don't require soaking before cooking. Dahl and daal are English terms for dal. I can't settle on one, so I use them interchangeably. 

Why You'll Love This Recipe

• Naturally creamy dahl without full-fat coconut milk or added oil. 
• Unlike our quick red lentil soup recipe, this is sweet potato dal with differences. A sweeter flavor, plus extra fiber and nutrients. 
• High-protein red lentils are quick-cooking and inexpensive.  

Ingredients, Notes, and Substitutions

Red lentils. I recommend red split lentils because they break down for a creamy texture. Whole red lentils have a slightly longer cooking time if you use them.  

Sweet potatoes. Use a large, sweet potato or yam. I've also used white Japanese sweet potatoes, and the result was delicious. 

Whole spices. Toasted cumin seeds and black mustard seeds are the first layers of Indian spices. If you substitute with ground spices (½ teaspoon each), add them with the other ground spices. You can also substitute with yellow mustard seeds. 

Curry powder. Use mild or spicy curry powder. 

Tomatoes. Fresh tomatoes add a light sweetness without overpowering the dhal. You can substitute a regular can (15 ounces) of diced tomatoes as a substitute. Use tomato paste for a more pronounced tomato flavor, or if you don't have another option. 

Jalapenos. Use 1-2 jalapenos or another fresh chili. Remove the seeds and soft middle to make chili less spicy. Add a pinch of cayenne pepper or red pepper flakes if you don't have fresh chilies. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

• I sometimes add a pinch of homemade garam masala for a warmer flavor. 
• Use tomato paste for a more pronounced tomato flavor, or if you don't have another option. 
• If you don't have dry red lentils or want a change, make Indian dal using different types of lentils, including green lentils, split peas, or brown lentils. 
• For more greens, stir in fresh chopped spinach, thawed frozen spinach, or a cup of frozen peas. 
• Add fresh ginger or garlic if desired. 

Step-by-Step Instructions

1. Heat a large pot or Dutch oven over medium heat, then add the cumin and black mustard seeds. Toast them for 1 minute, stirring them constantly to prevent burning. 
2. Add the chopped onion and jalapenos. Cook them for 2-3 minutes until they start to soften. 
3. Stir in the tomatoes, curry powder, and turmeric. 
4. Mix in the lentils, sweet potato cubes, and vegetable broth. 
5. ​Adjust the temperature to simmer, cover the pot, and cook for 15 minutes or until the potatoes and lentils are tender. 

Pro Tips

Cube the sweet potatoes small. This makes a creamier dal and quicker cooking time. 

Stir the dal a few times as it cooks. Add more veggie broth if it gets too thick. 

Serving Suggestions

Serve dal in big bowls with lemon wedges or a splash of lemon juice. Chopped fresh cilantro, minced red onion, or a sprinkle of red chili flakes are great garnishes. 

A simple side dish of baked veggie pakoras, vegan naan, potato flatbread, or sweet potato flatbread is all you need. 

​My favorite leftover dal strategy is to use it like an Indian curry. I sometimes add a little light coconut milk and serve it over basmati or brown rice. 

Frequently Asked Questions