Curried Green Lentil Dal with Sweet Potatoes and Mushrooms

Dal, or Dhal, simply means “pulses” in the subcontinent of Indian in Asia. A dal usually refers to a soup-esque dish made from lentils – a staple food of South Asian countries – that are loaded with protein and fibre to keep you full all night long.

This recipe was inspired by a pal of ours who had mentioned that she made a quick dal whenever she was in a rush or in need of a healthy and filling meal. We loved the sound of it and quickly found out that this was the perfect student dinner, with a little prep and a few soaked lentils you can have a delicious night time meal ready for any night of the week.


Warming, hearty, and creamy – the perfect winter dish – this dal is super inexpensive and takes little to no prep to create. After acquiring a few key spices I think it’s safe to say that any vegan pantry would contain the rest of the simple key ingredients.







You’ve got dinner for the whole week in under an hour, look at you go!


This quick and cheap meal is perfect for students on the go and tastes like it was served straight from a restaurant kitchen. Add more or less spice to your own taste and don’t forget to snap a photo and tag us on instagram at @lavenderandlavish to show off your own curried dal!

RECIPE: Makes 6 Servings.



Curried Green Lentil Dal

  • 2 cups Dried Green Lentils (or 4 cups cooked)
  • 1 tbsp Coconut Oil
  • 2 Large Yellow Onions, chopped
  • 10 Cremini Mushrooms, chopped
  • 1 Sweet Potato, cubed
  • 1/2 tbsp Fresh Garlic, minced
  • 3 Garlic Cloves, minced
  • 1 can (250mL) Coconut Milk
  • 1 c Water
  • 2 tsp Sea Salt
  • 2 tbsp Turmeric Powder
  • 1 tbsp Garam Masala
  • 1/2 tsp Cayenne
  • 1/4 tsp Chili Flakes
  • 2 tsp Cumin
  • 2 tsp Ground Cinnamon
  • 1/2 tbsp Ground Coriander
  • 1/4 tsp Cardamon
  • Black Pepper, to taste
  • 1 tsp Fennel Seeds
  • 1 tsp Basil
  • 1/4 tsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tsp Lemongrass Paste
  • 1 tbsp Yellow Curry Paste
  • 2 tbsp Lemon Juice
  • To Serve: 1 cup White Rice, cooked. A handful of fresh Cilantro.

15 minute prep time, 45 minutes to cook.

  • Begin by cooking your lentils and boiling your sweet potato until it is soft.
  • Next add coconut oil and chopped onions to a pan and sautee until the onions are translucent.
  • To this add your chopped fresh ginger, minced garlic, and your spices. Sautee until fragrant.
  • Add chopped mushrooms to the pan and sautee until soft and the juices have evaporated out.
  • To your pot add the cooked lentils along with water and the coconut milk.
  • Stir in your salt, pepper, lemon grass paste and curry paste once the water and coconut milk have come to a boil.
  • Simmer this for 45 minutes or until the liquids have boiled down.
  • Add in your cooked sweet potato at the very end and serve over rice with lemon juice and fresh cilantro.
  • Enjoy!
Per 1 Serving –
Calories: 198 cal | Total Fat: 6g | Carbohydrates: 60g | Sugar: 5g | Fibre: 10g | Sodium: 250mg | Protein: 20g

2 thoughts on “Curried Green Lentil Dal with Sweet Potatoes and Mushrooms

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