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Sweet Potato Red Lentil Dal Soup
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 cup dried red lentils, rinsed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 4 cups vegetable broth
  • 1 (14-ounce) can diced tomatoes
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (14-ounce) can full-fat coconut milk
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Place the sweet potatoes, red lentils, onion, garlic, ginger, vegetable broth, diced tomatoes, curry powder, cumin, turmeric, salt, and black pepper into the slow cooker.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lentils and sweet potatoes are soft.
  • Stir in the coconut milk and let the soup warm through for 10 minutes.
  • Ladle into bowls and top with fresh cilantro and a squeeze of lime.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. The coconut milk keeps the texture smooth without needing an immersion blender, though a quick partial blend works if you prefer it creamier. Leftovers store well in the fridge for three days and reheat gently on the stovetop.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker