This Sweet Potato and Lentil Dal with Fresh Turmeric paired with Red Quinoa and Sauteed Greens is the perfect healthy dinner, plus it’s packed with flavor and delicious! The quick pickled carrots and coconut lime cilantro sauce adds to the awesome flavors making this vegetarian/vegan dish even more delicious!
Photo by me
Sweet Potato and Lentil Dal with Fresh Turmeric Recipe: (serves 4-6)
1 large sweet potato peeled
1 cup red lentils
1 yellow onion
2 inches fresh turmeric*
2 inches fresh ginger
3 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon ground black pepper
pinch chili flakes
2 tablespoons coconut oil
1/2 lemon, juiced
* Use fresh turmeric for optimal taste instead of dried turmeric powder. You can find fresh turmeric at your local health food store (Whole Foods or Asian grocer)
Wash and drain the lentils in a fine mesh strainer. Cut peeled sweet potato into small cubes, about the size of a chickpea, and set aside. Peel and grate fresh turmeric and ginger with a microplane zester and set aside. Finely dice onion and add to a sauce pan with coconut oil over medium heat. Sauté for 5 minutes. Add grated turmeric and ginger to pan and sauté for an additional minute. Add remaining ingredients and simmer over low heat until the liquid is mostly absorbed and the sweet potatoes are tender, about 20 minutes. Serve over red quinoa and top with cilantro, pickled carrots.
Quick Pickled Carrots (serves 4)
1 cup julienne sliced carrots
1/2 teaspoon sea salt
1/2 cup rice or white wine vinegar
Peel carrots and use a julienne peeler to thinly slice carrots. Rub carrot strips with salt and let sit in colander to drain for 20 minutes. Squeeze carrots to drain off any excess liquid then submerge in vinegar for at least 20 minutes, or overnight.
Cilantro Lime Coconut Sauce (serves 4)
1 cup full fat coconut cream
1/2 – 3/4 cup loosely packed cilantro leaves
1/4 teaspoon sea salt
juice of 1 lime
Combine all ingredients in blender. This dressing should be pourable.
Sautéed Greens (serves 4 )
4-6 cups loosely packed greens
1-2 teaspoons coconut oil
salt & pepper
Wash and dry greens ( I used chard but you could use red kale, spinach, or your favorite green). Chop greens into 1-inch strips. Heat coconut oil over medium heat and toss greens to coat in oil. Cover pan and let wilt.